1 large zucchini about 3 to 4 lbs
2 medium onions
2 to 3 red and yellow peppers
1 small hot pepper
6 to 8 button mushrooms
1 1/2 Tbsp sweet basil
1 1/2 Tbsp oregano
1/2 tsp hot pepper sauce
2 cups of water/vegetable stock/chicken stock/white wine
1/2 to 3/4 cups Italian bread crumbs
2 Tbsp olive oil
1 cup mozzarella cheese (optional)
Cut the zucchini in half, and remove the seeds (discard) remove about 1/2-inch of the flesh from the inside and dice it up.
Dice up the onions, peppers, hot peppers. Add the diced zucchini to the vegetables and saute them for about 10 to 15 minutes. Remove from the pan and set aside.
Saute the mushrooms separately until lightly brown (5 to 6 minutes).
Mix all ingredients together, add the herbs and seasonings; let rest for about 10 minutes.
You will need a roasting pan large enough to hold your zucchini halves. Add your liquid in the pan. Place the zucchini into the pan face up.
Mix the bread crumbs into your vegetable mixture. If you need more add a little at a time until it looks like a light sand mixture.
Drizzle the zucchini halves with the olive oil. Put the vegetable mixture into the boats and bake at 350 degrees F and cover pan with foil.
Bake for about 45 min. Check on the boats to see if the flesh is softening up. When this happens your boats are almost done.
During the last 10 minutes you can add some more bread crumbs on top of the boats and sprinkle with the cheese. Let the cheese melt and turn a little brown.
Take out of the oven and let it stand for a few minutes before serving.
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