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Mushroom Walnut Stuffed Zucchini
This mushroom walnut stuffed zucchini is a healthy alternative to mushroom pizza and will become your new favorite go to side dish when you are craving pizza! Vegan, gluten free, paleo, and Whole30 approved!
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.
Place the zucchini on a baking sheet and sprinkle them with 1/4 tsp. of salt. Bake at 400F for 15 minutes.
While the zucchini are baking, slice the mushrooms and add them to a large skillet over medium high heat.
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.
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.
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.
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 these paleo zucchini boats be made ahead of time?
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.
Can you freeze zucchini boats?
You can make the stuffing for the zucchini boats ahead of time and freeze that for up to 2 months. I would not recommend freezing the zucchini boats once they are cooked, since zucchini tends to get very watery and mushy when defrosting it.
Walnuts can be substituted with:
Coconut aminos can be substituted with a gluten free tamari.