Zucchini boats with creamy mushrooms
by Antonia ButziCategory
Lunch / Dinner
Servings
2
Prep Time
5 minutes
Cook Time
25 minutes
Calories
470
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Ingredients
2 organic zucchini
500g organic mushrooms, I used champignons
½ bunch of chopped fresh parsley
1 organic onion
1 tsp dijon mustard
2 tbsp organic olive oil
20g organic parmesan
1 tbsp parmesan
A dash of white wine
1 tbsp vegetable broth
Salt & pepper, to taste
Directions
Preheat the oven to 180°C. Slice the zucchini lengthwise and scoop out pulp, leaving half shells. Marinate the zucchini with olive oil, salt & pepper, place it in an oven dish and bake for about 15min.
Meanwhile, chop the onion and cut the mushrooms into slices. In a medium size pan, heat 2 tbsp of olive oil. Add the onion and sauté until glassy. Add the mushrooms and vegetable broth. Deglaze with the white wine and let it simmer for about 8-10 minutes. Add mustard and salt and pepper, to taste. Mix in the parsley at the very end and give a good stir.
Take the zucchini out of the oven, place them on your plate and then fill the mushrooms mixture inside. Finish off by sprinkling the parmesan cheese on top. Enjoy!
Recipe Note
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