Vegetarian Philly Style Zucchini Boats
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5 from 4 votes

Vegetarian Philly Style Zucchini Boats

Zucchini packed with peppers, mushrooms, onions and garlic are a great tasting dinner option.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dinner
Cuisine: Italian
Servings: 2 -4 servings
Author: Stephanie

Ingredients

  • 2 medium Zucchini
  • 1 yellow onion
  • 4-5 cloves garlic
  • 1 green bell pepper
  • 6-7 baby bella mushrooms
  • 2 tbsp. olive oil divided
  • 1 tsp. garlic powder divided
  • salt & pepper to taste
  • 2 ounces cream cheese softened
  • 2 tbsp. plain greek yogurt
  • 1 tbsp. fresh chopped parsley
  • 3/4 -1 cup pepper jack cheese shredded*
  • optional:
  • dash red chili pepper flakes

Instructions

  • Preheat oven 350 degrees
  • Grease casserole dish with 1/2 tbsp. olive oil.
  • Rinse Zucchini, cut ends off and cut in half and hollow out insides with spoon. Place in casserole dish and drizzle inside with olive oil and salt & pepper to taste.
  • Meanwhile chop onion, garlic, bell pepper, and mushrooms and place in saute pan over medium high heat with 1 tbsp. olive oil, 1/2 tsp. garlic powder and salt & pepper to taste. Cook 8-10 minutes until translucent. Remove from heat and set aside.
  • In medium mixing bowl combine cream cheese, yogurt, fresh parsley, garlic powder and combine well.
  • Evenly spread thin layer of cream cheese mixture in each Zucchini boat, then top with mushroom mixture and sprinkle evenly with grated pepper jack cheese
  • optional: sprinkle with dash of red chili pepper flakes
  • Cover and bake in preheated oven 30 minutes. Then remove cover and bake an additional 5-10 minutes till slightly browned.

Notes

you can easily double the recipe if you need more or adjust the amount of stuffing you put in them. I just like mine really loaded.
* Or Monterey Jack cheese