Mushroom Walnut Stuffed Zucchini

Three stuffed zucchini on an off white plate

Mushroom Walnut Stuffed Zucchini

Mushroom walnut stuffed zucchini are easy to make and the perfect vegan meal or side dish! Ready in 30 minutes, these filling stuffed zucchini are a great way to get in more veggies!

Course Side Dish

Cuisine Italian

Keyword mushroom stuffed zucchini, paleo stuffed zucchini, vegan stuffed zucchini, vegetarian stuffed zuccchini

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Calories 156kcal

Author Samantha Rowland

Ingredients

3 large zucchini, halved
¼ teaspoon sea salt
16 oz white mushrooms, sliced
½ teaspoon sea salt
1 teaspoon dried thyme
1 tablespoon organic tomato paste
2 tablespoons balsamic vinegar
2 tablespoons coconut aminos or tamari
¼ cup chopped walnuts
1 cup organic arugula, spinach or kale

Instructions

Preheat the oven to 400F.
Slice the zucchini in half the long way, creating 2 long halves. Using a spoon, spoon out the seeds by running the spoon down the center, applying pressure to carve out the center area. This will leave a cavity to be filled with stuffing.
3 large zucchini, halved
Place the zucchini on a baking sheet and sprinkle them with 1/4 tsp. of salt. Bake at 400F for 15 minutes.
¼ teaspoon sea salt
While the zucchini are baking, slice the mushrooms and add them to a large skillet over medium high heat.
16 oz white mushrooms, sliced
Cook the mushrooms 4-5 minutes, stirring occasionally. Don't salt the mushrooms right away.
After 4-5 minutes, add 1/2 tsp. salt and continue to cook until the mushrooms have released all of their water and have wilted down and started to brown.
½ teaspoon sea salt
Add the rest of the ingredients to the mushrooms and cook over medium low heat until the liquid has cooked off (about 2-3 minutes) and arugula has wilted.
1 teaspoon dried thyme, 1 tablespoon organic tomato paste, 2 tablespoons balsamic vinegar, 2 tablespoons coconut aminos, ¼ cup chopped walnuts, 1 cup organic arugula, spinach or kale
After 15 minutes, the zucchini should have softened in the oven. Remove them from the oven and divide the mushroom mixture between them.
Return the stuffed zucchini to the oven for 5 additional minutes.

Notes

Can this recipe be doubled or tripled?

Yes! This recipe would easily double, you will just need to have 2 casserole dishes for the zucchini to cook in. The mushrooms may also take an extra few minutes to cook down if you cook a double batch at once.

Can you make stuffed zucchini in advance?

Yes! You can make these stuffed zucchini boats up to 4 days in advance. Store them in a airtight container in the fridge for up to 4 days. To reheat these stuffed zucchini boats, you can use the oven, an air fryer or the microwave.

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