Vegetarian Zucchini Boats
8 oz mushrooms
1/2 red onion
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
butter or oil for sautéing
1 handful each colby jack & provolone cheese (shredded)
Preheat oven to 350
Cut zucchinis in half lengthwise, scoop out the inside with a spoon and set aside. Place the halved zucchini boats on a cookie sheet lined with parchment paper.
Finely chop the reserved zucchini meat as well as the red onion and place in a bowl. Add salt, garlic powder & pepper and stir to combine.
Slice the mushrooms and set aside.
In a buttered skillet over medium high heat, saute the onion/zucchini mixture for a few minutes, until some of the liquid evaporates. Remove from the pan. Add a small amount of butter and then sauté the mushrooms until they start to give up just a bit of their moisture. Remove from heat.
To assemble the boats:
Spoon the sautéd onion/zucchini mixture into the hollow of each boat, ensuring even coverage. Evenly place the mushrooms on top of the zucchini mixture, followed by the shredded cheese.
Bake in 350 degree oven for 15-20 minutes or until cheese just starts to brown and become crispy.