These colorful, flavor-packed Mushroom & Bell Pepper Stuffed Zucchini Boats are an easy and quick snack or starter that does not include any meat. It’s a low-calorie, gluten-free, vegetarian dish loaded with healthy veggies and rich in antioxidants and nutrients.
Mushrooms are rich in protein, fiber, and B vitamins, and help support the immune system. Bell peppers are an excellent source of vitamins A, C, and potassium and also contain a healthy dose of fiber. And zucchinis are low in calories and high in nutrients and fiber, which is good for weight management.
Mushroom & Bell Pepper Stuffed Zucchini Boats Recipe
Prep Time: 5 min | Cook Time: 35 min | Serves: 2
+ 2 medium zucchini, cut in half and with cores and stems removed
+ 1 tbsp olive oil
+ 1/2 onion, finely diced
+ 3 garlic cloves, minced
+ 1 cup peeled tomatoes
+ 1/2 red bell pepper, thinly sliced
+ 3 portobello mushrooms, thinly sliced
+ 1 tbsp fresh basil, roughly chopped
+ 1 tsp dried oregano
+ 1/2 tsp chili flakes
+ sea salt and freshly ground black pepper, to taste
+ 1/2 cup mozzarella cheese, shredded
Preheat oven to 400ºF (200ºC). Prepare the zucchini and place them in a baking pan.
Cook onion in olive oil until soft, about 2-3 minutes. Add garlic, peeled tomatoes, and cook for another 3 minutes. Add bell pepper, mushrooms, and season with basil, oregano, chili flakes, salt, and pepper. Let simmer until liquid has reduced, about 5 minutes.
Spoon portobello mixture evenly into the zucchini shells, then top with the shredded cheese. Bake for 25 minutes.
Serve and enjoy!
| calories | carbs |
fat |
protein |
|---|---|---|---|
| 217 | 15.8 g | 13.7 g | 10.5 g |
