Vegetarian Philly Style Zucchini Boats

• Vegetarian
• Gluten free

• Produce

  • 6 Baby bella mushrooms
  • 4 cloves Garlic
  • 1 tsp Garlic powder
  • 1 Green bell pepper
  • 1 tbsp Parsley, fresh
  • 1 dash Red chili pepper flakes
  • 1 Yellow onion
  • 2 Zucchini, medium

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 oz Cream cheese
  • 2 tbsp Greek yogurt, plain
  • 3/4 cup Pepper jack cheese

Found on stephaniesain.com

Description

Ingredients

• 2 medium Zucchini
• 1 yellow onion
• 4-5 cloves garlic
• 1 green bell pepper
• 6-7 baby bella mushrooms
• 2 tbsp. olive oil divided
• 1 tsp. garlic powder divided
• salt & pepper to taste
• 2 ounces cream cheese softened
• 2 tbsp. plain greek yogurt
• 1 tbsp. fresh chopped parsley
• ¾ -1 cup pepper jack cheese shredded*
• optional:
• dash red chili pepper flakes

Directions

• Preheat oven 350 degrees
• Grease casserole dish with ½ tbsp. olive oil.
• Rinse Zucchini, cut ends off and cut in half and hollow out insides with spoon. Place in casserole dish and drizzle inside with olive and salt & pepper to taste.
• Meanwhile chop onion, garlic, bell pepper, and mushrooms and place in saute pan over medium high heat with 1 tbsp. olive oil, ½ tsp. garlic powder and salt & pepper to taste. Cook 8-10 minutes until translucent. Remove from heat and set aside.
• In medium mixing bowl combine cream cheese, yogurt, fresh parsley, garlic powder and combine well.
• Evenly spread thin layer of cream cheese mixture in each Zucchini boat, then top with mushroom mixture and sprinkle evenly with grated pepper jack cheese
• optional: sprinkle with dash of red chili pepper flakes
• Cover and bake in preheated oven 30 minutes. Then remove cover and bake an additional 5-10 minutes till slightly browned.