Stuffed Zucchini Boats

Stuffed Zucchini Boats

4 small or medium zucchini
6 large crimini or white button mushrooms, chopped medium

2 tablespoons olive oil
1 tablespoon butter

1 shallot chopped fine
4-6 mini peppers of color chopped fine
3 garlic cloves minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon dried oregano
2 tablespoons dried parsley
3 heaping tablespoons of gf plain bread crumbs
8 tablespoons freshly grated parmesan 
olive oil to drizzle

Zucchini is so versatile in recipes, don't pass it by. Preheat oven to 375 F. Cut zucchini in half lengthwise. Scoop out center leaving a small border around edges. Line a baking sheet with foil and place boats on the pan, slightly brushing foil with oil. Set aside. Melt butter and oil in a medium sized frying pan. Add chopped mushrooms and cook till soft. Put mushrooms in a separate bowl. Next add shallot and saute till soft adding a bit more oil if necessary. Add peppers and cook till soft. Last add garlic and cook for one more minute. Add to the bowl with the mushrooms. Add seasonings and herbs. Last add bread crumbs and stir gently to mix. Stuff boats packing ingredients in the open space. Drizzle lightly with olive oil. Top with grated cheese and bake for 20 minutes or until just browning and edges of zucchini are soft to the touch with a toothpick inserted. Chopped fresh tomatoes can be substituted for the peppers. You may prepare the boats in advance and have them ready to pop in the oven. Enjoy!