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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!
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Servings: 3 people
Ingredients
- 3 large zucchini, halved
- 16 oz white mushrooms, sliced
- 3/4 tsp salt, divided
- 1 tsp dried thyme
- 1 tbsp organic tomato paste
- 2 tbsp balsamic vinegar
- 2 tbsp coconut aminos - or tamari
- 1/4 cup chopped walnuts
- 1 cup organic arugula
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.
- 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.
- Serve hot
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.
- 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.
- 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.
- Chopped pecans
- Chopped almonds
- Hemp heart
- Pumpkin seeds
- Sunflower seeds
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
156
Fat
7
g
Carbohydrates
17
g
Fiber
4
g
Sugar
10
g
Protein
9
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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