Stuffed Zucchini

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READY IN: 50mins
Recipe by carlamoose

A vegetarian version of stuffed zucchini involving sesame seeds. I created the filling, so please credit

Ingredients Nutrition


  1. Cook zucchini in boiling water for 3 minutes; drain. This will soften the zucchinis so it'll be easy to cut and scoop. Once they are cool enough to touch, cut each one in half lengthwise. Scoop out the seeds; discard seeds. Place zucchini boats into 2 13x9 pans (cookie sheets would work too). Preheat oven to 350F.
  2. Toss together mushrooms, tomatoes, and olives. Place evenly into each boat.
  3. Melt butter in microwave. Add garlic and sesame seeds. Spoon evenly on top of each boat. Bake for 35 minutes. Zucchini should fall easily off a fork.
  4. While the boats are baking, combine yogurt, cucumbers, garlic powder, dillweed, and lemon juice. Let chill. Serve on top of warm zucchini boats.

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