Ingredients:

  • 4 medium zucchini (approx. 2 lbs / 900g)
  • 1/2 tsp kosher salt
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced (approx. 1/2 cup / 75g)
  • 3 cloves garlic, minced (approx. 1 tbsp / 15g)
  • 8 oz mushrooms, finely chopped (225g)
  • 1 cup cooked brown rice or quinoa (185g)
  • 2 tbsp tomato paste (32g)
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 cup shredded mozzarella cheese (56g)
  • 1/4 cup grated Parmesan cheese (25g)
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Slice zucchinis in half lengthwise.
  2. Use a spoon to scoop out the center flesh, leaving a 1/4 inch (6mm) wall around the edges.
  3. Sprinkle a pinch of salt inside the boats and let them sit for 5 minutes; pat dry with a paper towel to remove excess water.
  4. Brush the insides of the zucchini boats with olive oil and place them on a baking sheet.
  5. Heat olive oil in a skillet over medium-high heat. Add diced onion and sauté until translucent (approx. 3 minutes).
  6. Stir in chopped mushrooms and cook until they release their moisture and turn golden brown.
  7. Add minced garlic, tomato paste, oregano, and smoked paprika; stir for 1 minute until the paste darkens.
  8. Fold in the cooked rice or quinoa, stirring until the grains are evenly coated and fragrant.
  9. Spoon the filling generously into each zucchini boat, pressing down slightly.
  10. Top each boat with a blend of shredded mozzarella and grated Parmesan cheese.
  11. Bake at 400°F (200°C) until the cheese is melted and bubbly and the zucchini is tender.
  12. Garnish with chopped fresh parsley before serving.