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🍽️ Zucchini Boats Stuffed with Mushrooms

192 kcal · 30 min · 4 servings

Ingredients

• 500 g small zucchini (4 small zucchini)
• 100 g mushrooms (very small cubes)
• 100 g leek (very small cubes)
• 100 g celeriac (very small cubes)
• 100 g carrots (very small cubes)
• 2 tbsp butter
• 125 g cooked ham (without fat edge)
• salt
• pepper (from the mill)
• 2 tbsp parsley
• 2 tbsp olive oil

Instructions

1. 1. Wash the zucchini thoroughly under running water.
2. 2. Cut each zucchini in half lengthwise.
3. 3. Scoop out the inner flesh and seeds with a small spoon to create a boat shape.
4. 4. Dice the ham into very small cubes.
5. 5. Heat some butter in a frying pan.
6. 6. Add the mushrooms to the hot butter and sauté them briefly.
7. 7. Add the ham cubes and sweat them briefly together.
8. 8. Season the mixture with salt and pepper.
9. 9. Reduce the heat and continue to simmer the filling until it is almost cooked through.
10. 10. Taste in between to check if the texture is right.
11. 11. Stir the chopped parsley into the filling.
12. 12. Fill the zucchini halves with the mushroom mixture.
13. 13. Place the stuffed zucchini in a lightly greased baking dish.
14. 14. Drizzle some oil over the zucchini.
15. 15. Preheat the oven to 180 degrees Celsius.
16. 16. Bake the zucchini in the preheated oven for about 10 minutes.

Nutrition per serving

• kcal: 192
• Protein: 12 g · Fett/Fat: 13 g · Carbs: 7 g