Easy Stuffed Zucchini

1. Prepare the oven at 425 degree F
2. Cut the zucchini in half and scoop out flesh from the center to make zucchini boats.
3. Drizzle zucchini with olive oil cooking spray or drizzler. Take a baking sheet and place zucchini cut-side down, for 15 minutes.
4. Remove the zucchini from oven and let it cool.
5. On a separate baking sheet, add breadcrumbs and let them bake until deep golden.
6. Remove without turning off the oven.
7. Take a skillet, pour extra virgin olive oil and place over medium-high flame. Add mushrooms and caramelize. Add separate chopped zucchini, garlic, thyme leaves, shallots, salt and pepper. Stir the mixture for around 10 minutes or until zucchini turns light brown. Add basil and tomatoes and stir 1 minute. Add bread crumbs and stir to blend the mixture. The add cheese.
8. Add portions of the mixture to cute zucchini. Add tomato sauce to the bottom of a casserole dish then place the stuffed zucchini.
9. Bake for at least 25 minutes to settle the stuffing. Cook until cheese melts.
10. Remove from oven and transfer to a serving platter or individual plates.

Trivia

Using a slow cooker to make stuffed zucchini makes cleaning up easier.

You’re opting for a healthy snack her because zucchini contains only 25 calories.

You don’t need to select the biggest zucchini. The tastiest zucchinis are small or medium sized.