Total Time
30mins
Prep 10 mins
Cook 20 mins

this is a really easy dish that is always received well when i make it for company. its even pretty good with less or none of the cheese if you want something more healthy.

Ingredients Nutrition

Directions

  1. preheat oven to 400.
  2. slice zucchini in half lengthwise and using a spoon scrap out the pulp, like a canoe, leaving the skin intact(about 1/4" thick); set aside.
  3. in a large skillet melt butter, add garlic and onion and sauté.
  4. add lemon juice and equal parts mushrooms to zucchini pulp to the skillet, sauté.
  5. cook until the excess moisture evaporates. add the shredded cheese and stir.
  6. fill the zucchini "canoe" with the mushroom mixture and bake for 20 minutes.
Most Helpful

4 5

This was very easy to put together and tasted great...I made the following changes/additions simply because of what I had in the frige...added about 1/3 cup cooked brown rice to the filling mixture and a few splashes of veggie stock, used a Mexican blend of cheeses in the filling and on top of the zukes. Next time, I will skip the lemon juice as I didn't care for the tang. But, I didn't measure exactly...I just squeezed the lemon over the pan so I may have added too much. Thanks for a great recipe!

4 5

I made this and added some ground meat to it as well. Was quite tasty. Made for ZWT4 the Chic Chefs

5 5

Delicious recipe. I like that you can get it ready and then just pop it in the oven 20 minutes before serving. 20 minutes is just the right time - there is still a bit of crunch to the Zucchini. I cut back on the cheese and made only 1 zucchin. Will make this again & again Thanks for posting it