Brooke of Cheeky Kitchen shares the quickest vegetarian dinner you’ve ever made! Toss this recipe in the oven or on the grill for a dinner that’s full of incredible end-of-summer flavors!
Staring down a stash of summertime veggies? Whether you gardened yourself into an overabundance of zucchini, or the neighbors down the street are trying to pass their crop onto you, you’ll welcome the season of zucchini with this quick and easy recipe for Mediterranean Mushroom Zucchini Boats.
Full of feisty, vibrant summertime flavors, feel free to use your Farmer’s Market tomatoes in this meal. It’s prepped in less than 10 minutes, and cooked in less than 20. On the grill or in the oven, this easy recipe is versatile and splendid. Perfect for serving at a casual weeknight family meal, or neighborhood potluck. Just like the land that inspired the flavors, this recipe is as fancy or freewheeling as you want it to be!
Mediterranean Mushroom-Zucchini Boats
- 3 small zucchinis, halved
- 1 small tomato, finely diced
- ¼ cup red bell pepper, finely diced
- 1 ½ cups baby bella mushrooms, chopped
- 2 tablespoons onions, finely chopped
- ¼ cup black olives, finely chopped
- 1/3 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons parsley, finely chopped
Use a small spoon to scoop the pit and seeds out of the center of each zucchini half. Set aside.
In a large bowl stir together the tomato, bell pepper, mushrooms, onions, olives, and feta cheese. Spoon into the center of each zucchini. Drizzle with olive oil.
Bake in an oven preheated to 400 degrees for 20 minutes OR grill on a grill heated to medium-low heat until the zucchini is crisp-tender.