2-25-14: Mushroom Stuffed Zucchini Boats in Marinara.

We saw this recipe on a Facebook post.  It was shared by Sandy Earnest, a lady that Mark used to work with at the Chef Boyardee plant.  She spent 50 years there, and recently retired so we know she has seen Plenty of Italian dishes made and marketed.  This recipe makes (4) mushroom stuffed zuchinni boats, covered and baked in home-made Marinara sauce.

In a small sauce pan, add a small amount of EVOO and 1 TBSP butter  to a hot pan.  Add in the minced garlic and chopped onion, heat  till the garlic starts to brown.  Add in the Tomato Sauce and fresh Oregano.  Heat till mixture boils, add in the wine and cook at that temperature for 3 minutes.  Add salt & pepper to taste.  Reduce heat to low, stir occasionally.

Sauce Ingredients:

·         (1) 15 oz. Can of Tomato Sauce (we use Hunt’s as it is owned by Mark’s company).

·         Extra Virgin Olive Oil.

·         1 TBSP.  Butter.

·         3 cloves of fresh garlic, minced.

·         ½  Small Yellow Onion, finely diced.

·         1 TBSP.  Fresh Oregano, finely chopped.

·         ¼ cup Red Wine, we used the N.A. version (Fre brand by Sutter Home).

Now it is time to prep the (4) small zucchini’s.  Trim them to length to fit in a 9”x9” baking pan.  Utilize a small paring knife and hollow out the insides (remove seeds & fruit).  Save 1 to 2 large pieces to be used with the mushrooms.  Utilizing a tablespoon, coat the insides of all the zucchini boats with a generous paste of Ricotta Cheese.  Set baking pan & zucchini’s off to the side.

Take 8 ounces of white button mushrooms, clean and dice to approximately ½” cube.  Sautee in pan, add in the left over diced pieces of zucchini, onion, red hot pepper and dried seasonings.

Fill zucchini boats with sautéed mushroom mixture.  Cover with sauce over the four “boats”.   Fill bottom of 9”x9” pam with balance of the Marinara Sauce. 

Top boats with shredded Mozzarella & Pecorino  Romano.  Bake at 350 degrees for 30 minutes.  Plate and enjoy !

Mushroom Stuffed Zucchini in Marinara Ingredients:

·         4 small Zucchini.

·         8 oz White button Mushrooms.

·         1 Red Jalapeno Pepper, rough chopped.

·         ½ small Yellow Onion, rough chopped.

·         1 TBSP.  Dried Italian Seasoning.

·         ¼ Cup Shredded Mozzarella.

·         2 TBSP.  Pecorino Romano cheese.

·         Marinara Sauce.

·         Approximately 4 TBSP. Ricotta Cheese (coat the inside of the squash).