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Horizontal image of a white plate with two thick slices of green squash topped with colorful chopped vegetables and a melted white cheese.

Zucchini Mushroom Pepper “Boats” with Mozzarella


  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

Zucchini mushroom pepper “boats” with mozzarella are a simple and satisfying way to make the most of your fresh summer produce this year.


Scale

Ingredients

  • 2 tablespoons coconut oil, divided
  • 2 medium zucchini squash
  • 1 teaspoon salt, divided
  • 1 teaspoon ground black pepper, divided
  • 5 baby bella or 7 cremini mushrooms, diced
  • 1/2 red bell pepper, seeded and diced (about 1/2 cup)
  • 1/2 teaspoon red chili pepper flakes
  • 4 ounces fresh mozzarella, sliced

Instructions

  1. Preheat oven to 375°F. Melt 1 tablespoon coconut oil in a small microwave-safe bowl. Grease a 9-by-13-inch pan with the melted coconut oil.
  2. Slice zucchini vertically to make 3 or 4 slices from each one. Lay slices (skin side up for end pieces) in the prepared pan in a single layer without overlapping. Sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Roast in the oven for 15 minutes.
  3. Meanwhile, heat the remaining tablespoon of coconut oil in a large skillet over medium heat. Add mushrooms, bell pepper, remaining salt and pepper, and red chili flakes. Saute for about 10 minutes, until golden and soft. Remove from heat.
  4. Remove pan from oven, flip squash slices over carefully, add mushroom mixture on top of each, and top with mozzarella slices. Broil for 5 minutes on high, until melted and bubbly on top. Serve immediately.

  • Category: Main Course
  • Method: Stovetop/Baking
  • Cuisine: Vegetarian

Keywords: vegetarian, zucchini, mushroom, mozzarella, pepper