Award Winning Vegetarian Zucchini Boats are made with roasted vegetables and then re-baked for deep vegetable flavors. And they really did win an award!
Why do I call these Award Winning Vegetarian Zucchini Boats? It’s because they were one of the winning dishes in a recent cooking contest I was in. We recently had a team-building event with my company and it turned out to be a cooking contest. We were split into teams and all given the same ingredients. As each course was completed, we delivered our prize dishes to the chef who took them to the back room where the staff tasted and judged each one.
This winning vegetable dish is simply roasted vegetables cut into small pieces, stuffed into hollowed zucchini, topped with breadcrumbs and cheese and roasted again.
By roasting the vegetables first, we were able to get the deep flavors and ensure that they were fork tender. We liked these so much that when I got back from the trip and the event, I immediately made them for Vince (hubs). And of course, he loved them!
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Award Winning Vegetarian Zucchini Boats
Award Winning Vegetarian Zucchini Boats are made with roasted vegetables and then re-baked for deep roasted vegetable flavors. And they really did win an award!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Vegetables
- Method: Baked
- Cuisine: American
Ingredients
- 2 large zucchini
- 1 large red bell pepper
- 2 large portabella mushrooms
- 1 small onion or 2 shallots
- 2 TBS extra virgin olive oil
- Salt to taste
- Pepper to taste
- 4 TBS breadcrumbs
- 4 TBS finely grated parmesan cheese
Instructions
- Preheat oven to 450°
- Slice zucchini length-wise.
- With a small spoon, scoop out the pulp leaving a 1/4 inch shell.
- Slice the red pepper in half and remove the seeds and core.
- Slice the onion in half.
- Place all of the vegetables on a baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 15 minutes.
- After 15 minutes, remove the zucchini shells and place the other vegetable back in the oven for another 10 minutes.
- Let all of the vegetables cool for 15 minutes.
- Set the oven on broil
- Dice the pepper, onion, and mushrooms into small pieces.
- Divide the chopped vegetables between the four boats.
- Top with breadcrumbs and sprinkle with parmesan cheese.
- Broil for 5 minutes (watch them carefully so the cheese does not burn).
Notes
I was inspired to create this blog by my daughter during her Christmas visit. I have spent the last few years photographing my food creations and sharing recipes so she suggested I take the plunge into full-out blogging – so here I go! 
These look awesome and congratulations for your award.
Thanks so much Deborah!