Round 2 - Stuffed Zucchini Boats

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 medium zucchini
• 3/4-1 cup portobello mushroom stems, chopped (the leftover stems from 4 portobello mushrooms)
• 1 egg
• 1/4 cup chopped green pimento stuffed olive
• 1/3 cup fresh breadcrumb
• 1 teaspoon italian seasoning
• salt
• fresh ground black pepper
• 1/4 cup shredded mozzarella cheese, divided (to make it greek, use crumbled feta cheese)

Recipe

• 1 preheat the oven to 350* f.
• 2 slice the 2 zucchini lengthwise, scoop out the seeds from the center(i put in freezer to use for making broth) and put on a baking sheet.
• 3 in a medium bowl combine the remaining ingredients except for 2 tablespoons of the cheese.
• 4 fill the centers of each zucchini half with the mixture. sprinkle the remaining cheese over the top of the filling.
• 5 bake until the cheese is melted and the filling is golden brown and toasted, about 15-20 minutes. enjoy!