21 Day Fix Zucchini Mushroom Pepper Boats with Goat Cheese
21 Day Fix Zucchini Mushroom Pepper Boats with Goat Cheese
Portion Control Containers 
Yields: 2 Servings
Ingredients:
- 2 zucchini (Italian squash)
- 2 teaspoons coconut oil, divided
- 1/2 teaspoons sea salt, divided (optional)
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup baby bella or cremini mushrooms, diced
- 1/2 cup bell pepper (orange, yellow, red, green), diced
- 1/2 teaspoon crushed red chili flakes
- 1/2 cup goat cheese, crumbled
Preparation:
Preheat the oven to 400 degrees F. Spray a 9 x 13” glass-baking dish with olive oil then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hallow out the center of each zucchini. Lightly brush the tops with one teaspoon of coconut oil then place them skin side down in the glass-baking dish.
Meanwhile, warm the remaining teaspoon of coconut oil in a large skillet over medium heat. Add the mushrooms, bell pepper, sea salt, freshly ground black pepper and crushed red chili flakes. Sauté mixture for about 10 minutes, until golden and soft. Remove from heat.
Using a spoon, fill the hollow zucchini boats, dividing the mushroom mixture evenly. Top each boat with 1/8 cup of crumbled goat cheese. Cover with foil and bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
Server 2 stuffed zucchini boats per person.
Tools Used:
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- 2 zucchini (Italian squash)
- 2 teaspoons coconut oil, divided
- 1/2 teaspoons sea salt, divided (optional)
- 1/2 teaspoon freshly ground black pepper, divided
- 1/2 cup baby bella or cremini mushrooms, diced
- 1/2 cup bell pepper (orange, yellow, red, green), diced
- 1/2 teaspoon crushed red chili flakes
- 1/2 cup goat cheese, crumbled
- Preheat the oven to 400 degrees F. Spray a 9 x 13” glass-baking dish with olive oil then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal teaspoon, hallow out the center of each zucchini. Lightly brush the tops with one teaspoon of coconut oil then place them skin side down in the glass-baking dish.
- Meanwhile, warm the remaining teaspoon of coconut oil in a large skillet over medium heat. Add the mushrooms, bell pepper, sea salt, freshly ground black pepper and crushed red chili flakes. Sauté mixture for about 10 minutes, until golden and soft. Remove from heat.
- Using a spoon, fill the hollow zucchini boats, dividing the mushroom mixture evenly. Top each boat with 1/8 cup of crumbled goat cheese.
- Cover with foil and bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.
- Portion Control Containers: 1 1/2 Green, 1 Blue, 1 Teaspoon (oil)
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