Wild Mushroom & Sage - Red Apple Stuffed Zucchini Boats


3 tbsp wild mushroom and sage olive oil

2 tbsp red apple balsamic

1 medium onion, diced fine

2 roma or 1/2 cup grape tomatoes, diced fine

1/2 cup diced mushrooms of choice

1 cup baby spinach leaves, chopped

2 tbsp grated fresh parmesan cheese

1/2 cup grated mozzarella

6 large zucchini, halved lengthwise

1 cup cooked quinoa or farro

A few sprigs of thyme, salt and pepper to taste


Preheat oven to 375.
Cook quinoa or farro, adding 1 tbsp mushroom oil to cooking water. Set aside.

Cut zucchini in half lengthwise and scoop out a deep hollow with a grapefruit spoon, keeping skin intact, to form the "boats." Save zucchini bits.

Heat saucepan on medium heat, add remaining 2 tbsp mushroom oil to pan, and sautee onions and mushrooms for about five minutes. Add diced tomatoes, zucchini bits, thyme, salt & pepper, and cook one minute longer. Add spinach and stir gently just until wilted.

Remove mixture from heat and fold in cooked quinoa or farro, as well as red apple balsamic.

Line a baking sheet with parchment paper or foil. Lay out the zucchini boats. Divide cooked mixture evenly into boats with a small spoon. Sprinkle with Parmesan cheese.

Cover zucchini boats with foil and refrigerate for the following day, or bake for 30 minutes.

Remove foil cover and sprinkle with mozzarella cheese, if using, and return pan to oven to finish baking and to melt and brown cheese, 10 minutes.