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Zucchini boats with mushroom stuffing dovlecei la cuptor cu ciuperci

Stuffed Zucchini Boats

Tender zucchini halves filled with a creamy oyster mushroom and coconut filling, topped with melty vegan cheese. A cozy, plant-based dinner that's ready in under an hour.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Choose Serving Size 3

Ingredients 

  • 3 zucchinis
  • 2 tablespoons olive oil
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 2 cups oyster mushrooms diced
  • 1 cup coconut milk full fat, unsweetened, chilled overnight
  • 1 teaspoon oregano dried
  • 1 teaspoon thyme dried
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cup vegan cheese grated
  • ⅓ cup green onion chopped
  • ½ cup red bell pepper diced

Instructions

  • Preheat the oven to 400F (200C).
  • Rinse the zucchinis and cut them lengthwise into 2 halves. Trim the edges of each half.
  • Using a spoon, scoop out the insides of each half until you have a shell about a quarter-inch thick.
  • In a large frying pan, heat the oil over medium heat. Add the onion and cook until fragrant, a couple of minutes. Add the garlic and mushrooms. Cook on low until done, about 10 minutes, stirring occasionally.
  • Add the full-fat coconut cream and mix to incorporate.
  • Remove from the heat and mix in the dried oregano, thyme, salt, and pepper.
  • Fill each zucchini boat and press in the stuffing.
  • Bake for 35-40 minutes uncovered. Try not to overcook them, otherwise the zucchini will start to sag.
  • As soon as they're almost ready, sprinkle them with diced red bell pepper and grated vegan cheese and let them broil for 2 more minutes. Serve these zucchini boats with chopped green onion and fresh oregano on top.

Notes

Try not to overbake, or the zucchini boats will start to sag. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the oven to keep the filling from going watery.