Stuffed Zucchini Boats with Mushrooms and Pineapple

These Stuffed Zucchini Boats are a delightful and unique dish, combining savory mushrooms with the sweet burst of pineapple, all topped with melted cheese. The zucchini serves as a healthy and delicious vessel, making this dish perfect as a main course or a hearty side. The flavors are balanced and satisfying, with a touch of indulgence from the cheese and a pop of sweetness from the pineapple.

Ingredients

For the Zucchini:

  • Zucchini: 3 (approx. 1 lb | 450 g), halved lengthwise
  • Olive Oil: 2 tbsp
  • Salt: 1 tsp
  • Paprika: 1/2 tsp
  • Garlic Powder: 1/2 tsp
  • Dried Dill: 1/2 tsp

For the Filling:

  • Onion: 1, finely chopped
  • Vegetable Oil: 2 tbsp
  • Garlic: 3 cloves, minced
  • Mushrooms: 250 g (approx. 9 oz), chopped
  • Canned Pineapple: 200 g (approx. 7 oz), diced
  • Cheese: 200 g (approx. 7 oz), grated (use a cheese of your choice)
  • Salt, Paprika, Garlic Powder: To taste

For Topping:

  • Parmesan Cheese: 50 g (approx. 1.75 oz), grated

Instructions

1. Prepare the Zucchini

  • Preheat the Oven: Start by preheating your oven to 200°C (390°F).
  • Halve the Zucchini: Cut the zucchini in half lengthwise. Using a spoon, carefully scoop out the core, leaving about a 1/4 inch (0.5 cm) border around the edges. Reserve the scooped-out zucchini pulp for later use.
  • Season the Zucchini: Brush the zucchini halves with 2 tbsp of olive oil and season with 1 tsp salt, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp dried dill.
  • Bake the Zucchini: Place the seasoned zucchini halves on a baking tray and bake in the preheated oven for 15 minutes. This initial baking step softens the zucchini and prepares it for the filling.

2. Prepare the Filling

  • Sauté Onions and Garlic: While the zucchini is baking, heat 2 tbsp of vegetable oil in a pan over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft. Stir in the minced garlic and cook until fragrant, about 30 seconds.
  • Cook Mushrooms and Zucchini Pulp: Add the chopped mushrooms to the pan and sauté for another 2-3 minutes until they begin to soften. Chop the reserved zucchini pulp and add it to the pan, cooking for an additional 2-3 minutes.
  • Season the Filling: Season the mixture with salt, paprika, and garlic powder to taste. Cook for another 1-2 minutes to allow the flavors to meld together.
  • Add Pineapple and Cheese: Remove the pan from heat and stir in the diced pineapple and grated cheese. The cheese will begin to melt slightly, binding the filling together.

3. Assemble and Bake

  • Fill the Zucchini Boats: Remove the partially baked zucchini from the oven. Spoon the prepared filling evenly into each zucchini half, pressing it down gently to ensure it is well-packed.
  • Top with Parmesan: Sprinkle the tops with grated Parmesan cheese for an added layer of flavor and a golden, crispy finish.
  • Final Bake: Return the zucchini to the oven and bake for another 12-15 minutes until the cheese is melted and bubbly. For an extra golden topping, you can broil the zucchini boats for the last 2-3 minutes.

4. Serve

  • Cool and Serve: Once the stuffed zucchini boats are done, remove them from the oven and let them cool slightly before serving. The zucchini boats can be served warm as a main dish or a hearty side, making them versatile for any meal.

Nutrition Information

  • Servings: 6 halves (3 whole zucchinis)
  • Calories: Approximately 180 kcal per serving
  • Protein: 8g
  • Fat: 12g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Sugar: 6g
  • Sodium: 400mg

These Stuffed Zucchini Boats with Mushrooms and Pineapple offer a delightful blend of savory and sweet flavors, making them a unique and satisfying dish. The tender zucchini pairs perfectly with the hearty filling, while the melted cheese and Parmesan topping add a rich, indulgent touch. Enjoy this dish as a wholesome meal or a delicious side, and savor the delightful combination of textures and tastes!

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