Day 17: 21 Day Detox with Stuffed Mushroom Zucchini Boats

TGIF!!! It's Friday and we're on Day 17 of the 21 Day Detox!

Today, I present to you one of my favorite dishes.

Grant it, I say this about everything I cook...lol...because I love food, and everything I cook and eat at that moment is my favorite!

I took my stuffed mushrooms and turned them into stuffed zucchini boats. You get two for one people...!

Who doesn't love stuffed mushrooms and who doesn't love zucchini boats?

This is really simple, saute the veggies, take the seeds out of the zucchini, season everything well, fold in cheese or not, you can omit the cheese if that's your preference, top with a little panko, drizzle of olive oil and bake!

 

After about 30 minutes it's time to chow down.

I also garnished my zucchini boats with extra peppers, onion, and parsley!

Enjoy!!!!

Day 17: 21 Day Detox with Stuffed Mushroom Zucchini Boats

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2

Ingredients:

3 zucchini, medium
1 cup mushrooms, diced
1/4 cup yellow bell pepper, diced
1/4 cup orange bell pepper, diced
1/4 cup red onion, diced
1 clove garlic
1 cup mozzarella cheese, grated
1/4 cup parmigiano reggiano cheese, grated
1 tablespoon panko bread crumbs
1/2 teaspoon black pepper
1/2 teaspoon creole seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon oregano, dried
extra virgin olive oil
minced parsley to garnish

Directions:

Mix seasoning blend and set aside.

Preheat oven to 350 degrees. Take 2 zucchini, cut ends off, remove inside seeds with a teaspoon to create a "boat," discard seeds.

Place zucchini in the microwave for about 3 minutes to soften. Remove, season with about 1 teaspoon of seasoning blend inside cavity, set aside.

In a medium pan, add about 1 tablespoon of olive oil over medium heat, add bell pepper, onions, remaining zucchini that has been diced, and mushrooms, saute for 5 minutes, season with remaining seasoning blend, add garlic and cook 1 minute more.

Allow mixture to cool slightly, fold in mozzarella cheese. Stuff mixture into zucchini, top with parmigiano reggiano, panko and drizzle with a little olive oil.

Bake at 350 degrees for about 35 minutes are until zucchini is fork tender. Garnish with minced parsley. Enjoy