Mushroom-Stuffed Zucchini Boats

• 4 zucchinis medium
• 12 mushrooms I like to use creminis
• 2 cloves garlic minced
• 1/4 cup shallots or onion, minced
• 14 1/2 ounces diced tomatoes can of
• 1 tablespoon tomato paste
• 1 cup grated Parmesan cheese
• 1 cup cornmeal
• 1 tablespoon unsalted butter melted
• olive oil
• salt
• pepper
• red pepper flakes to taste
• italian seasoning to taste

1. Preheat oven to 350 degrees.
2. Cut zucchinis in half lengthwise and scoop out the pulp to create a hallow tunnel down the center.
3. Reserve the pulp.
4. Drizzle zucchini boats with olive and lightly season with salt and pepper. Bake for 8-10 mins.
5. When done, remove from oven and set aside.
6. Heat a large saute pan over medium heat and add some olive oil.
7. Add red pepper flakes, garlic and reserved zucchini pulp; saute until soft (you'll want to break down any large clumps of zucchini pulp with a wooden spoon).
8. Add shallots and mushrooms and continue sauteing until shallots are translucent and mushrooms are tender.
9. Add diced tomatoes and tomato paste; season mixture with salt, pepper and Italian seasoning, to taste.
10. Lower heat and let mixture simmer until tomato liquid evaporates a bit.
11. In the meantime, combine Parmesan cheese, cornmeal and melted butter together in small bowl.
12. Lightly toast the mixture in a small saucepan (until slightly golden).
13. Remove mushroom-tomato mixture from heat and stuff into zucchini.

mushrooms, garlic, shallots, tomatoes, tomato paste, parmesan cheese, cornmeal, butter, olive oil, salt, pepper, red pepper, italian seasoning

Taken from www.yummly.com/recipe/Mushroom-Stuffed-Zucchini-Boats-1666968 (may not work)