Vegetarian Philly Style Zucchini Boats
Zucchini packed with peppers, mushrooms, onions and garlic are a great tasting dinner option.
Servings: 2 -4 servings
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
- ¾ -1 cup pepper jack cheese shredded*
- optional:
- dash red chili pepper flakes
Instructions
- Preheat oven 350 degrees
- Grease casserole dish with ½ 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, ½ 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
* Or Monterey Jack cheese