Our favorite is the Gouda.

Italian stuffed zucchini boats incredible recipes. Top with shredded mozzarella. Add different type of cheese for a bit more fun. Set the scooped out zucchini halves into an extra large prepared baking pan.

Remove from heat and evenly divide the mushroom mixture into the zucchini boats. Bake uncovered at 375 degrees for 45 minutes or until the zucchini is tender. Add the onions to the food processor and pulse until they are about the size consistency of the zucchini.

Use a melon-baller to carefully scoop the flesh out of the zucchini and transfer to a mini prep food chopper. These ITALIAN STUFFED ZUCCHINI BOATS include lean ground turkey and fresh veggies topped with cheese and toasted bread crumbs. Zucchini Boats recipe first posted on Suncakemom.

Bake for 20-30 minutes or until golden but not burned. Just-picked zucchini is hallowed out then stuffed with Italian sausage fresh tomato and fragrant basil and then piled high with shredded mozzarella cheese and broiled until melted. Wash the zucchinis then cut them into half and to the size of the tray we use to bake them.

Trim ends from zucchini and slice in half lengthwise. Parmesan can be a great company for any dish. Transfer to a bowl.

Prepare an extra large baking pan by spritzing the bottom with oil or use a silicon baking pan. Sprinkle some diced purple onion on top and maybe a couple of slices of mushrooms. Italian Stuffed Zucchini Boats.