Learn to cook these delicious vegetarian stuffed zucchini boats. We add chopped mushrooms, red bell pepper and cooked rice, which give a stuffing amazingly close to meat! Check out our video here!

Ingredients for 3-4 people:
3 zucchinis
3-4 small onions, chopped
800 gr / 30 oz white mushrooms, chopped
1 red bell pepper
3 large cloves of garlic
1 tbsp cumin, powdered
1 tbsp oregano, dried
1 tbsp basil, dried
2 dl / 0.7 cups cooked rice (could be basmati)
2-3 tbsp neutral tasting oil (for frying)
salt & pepper
120 gr / 4 oz parmesan cheese, grated (2/3 for filling ; 1/3 for garnish)
120 gr / 4 oz cheddar cheese, grated (2/3 for filling ; 1/3 for garnish)

Tomato sauce:
1 can / 400 gr / 14 oz peeled tomatoes
1 tsp sugar
1 tsp salt
1 tbsp balsamic vinegar
1 tsp oregano, dried
1 clove of garlic, crushed

Written recipe:
- Cut zucchinis in half lengthwise
- Scoop out the zucchini flesh with a spoon. Be careful not to make holes in the skins.
- Chop up the zucchini flesh into smaller pieces, salt the flesh and reserve it in a sieve for the water to drain off.
- Salt the zucchini skins/boats to remove excess water and leave for as long as possible.
- In a pan in neutral oil, fry off chopped red onions until translucent.
- Then add chopped mushrooms to the pan. Let water evaporate.
- In the meantime: remove the extracted water from zucchini skins using kitchen paper.
- Now add the zucchini flesh to the pan along with chopped red bell pepper. Let water evaporate totally from the pan.
- Add garlic directly onto the pan and let it heat up to release its flavor/.
- Add cumin also directly onto the pan. And then mix it all well.
- Add dried oregano, dried basil and cooked rice. Salt and pepper.
- in a bowl to the side: add canned, peeled tomatoes together with salt, pepper, sugar, balsamic vinegar, dried oregano and garlic. Mash it all up with the backside of a spoon to get more homogenous sauce. Set aside.
- Let the filling from the pan cool down in bowl(s) and thereafter add eggs to it. Add cheeses and mix well.
- Spread tomato sauce in an oven tray and place the zucchini skins on top and fill each skin/boat with stuffing/filling.
- sprinkle Parmesan and cheddar cheese onto top of each zucchini boat.
- Bake in oven for 35-40 minutes at 390 deg. F.
- After cooking, leave the boats to “set” for 15 minutes and then serve with tomato sauce and fresh basil on top. Enjoy!

Music: This is a Jazz Space
Youtube Royalty Free Music