These stuffed zucchini boats are light, flavorful, and easy to prepare. The filling combines mushrooms, onion, carrot, and a touch of pear for a subtle sweetness. Topped with melted cheese and served with a simple yogurt-cucumber sauce, this dish works well for lunch, dinner, or as a vegetarian side.
Ingredients
For the Zucchini
- 3 zucchini
- 1 onion
- 1 carrot
- 3 mushrooms
- 1 pear
- 2 garlic cloves
- Salt and black pepper, to taste
- Italian herbs, to taste
- 2 teaspoons butter
- Grated cheese, for topping
- Red paprika, for garnish
For the Sauce
- 1 tablespoon Greek yogurt or sour cream
- 1 teaspoon mayonnaise
- 1 cucumber
- 1 garlic clove
- A little chopped dill
- Salt, to taste
Instructions
1. Prepare the Zucchini
Wash the zucchini and cut them in half lengthwise. Scoop out the center with a spoon, leaving a small border to form boats. Lightly salt the inside and let them rest for about 10 minutes to release excess moisture. Pat dry before filling.
2. Make the Filling
Finely chop the onion, carrot, mushrooms, zucchini flesh, and pear.
Heat butter in a skillet over medium heat. Sauté the onion and carrot until soft. Add the mushrooms and cook until they release moisture and begin to brown. Stir in the chopped zucchini flesh and pear. Season with salt, pepper, and Italian herbs. Cook for another 3 to 5 minutes until tender.
3. Fill the Zucchini
Place the zucchini halves on a baking tray lined with parchment paper. Spoon the filling evenly into each one, pressing it down gently. Sprinkle grated cheese over the top and add a light dusting of paprika.
4. Bake
Preheat the oven to 200°C (400°F). Bake for about 15 minutes, or until the zucchini are tender and the cheese is melted and lightly golden.
5. Prepare the Sauce
Grate the cucumber and squeeze out excess liquid. In a bowl, mix Greek yogurt, mayonnaise, grated cucumber, minced garlic, chopped dill, and a pinch of salt. Stir until smooth.
6. Serve
Let the zucchini cool slightly before serving. Spoon the yogurt sauce on top or serve it on the side.
Approximate Nutrition (Per Serving)
- 190 kcal
- 8 g protein
- 14 g carbohydrates
- 10 g fat
- 4 g fiber
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 170°C (340°F) for about 10 minutes. The yogurt sauce should be kept refrigerated and used within 2 days.
This recipe is simple, balanced, and easy to adjust. You can change the cheese, add extra herbs, or include more vegetables depending on what you have available.
