Seasoning: Sprinkle with sea salt and garlic powder, then continue cooking for one minute, until fragrant.
Making the creamy sauce: Pour in the heavy cream and simmer for 3 to 4 minutes, until slightly thickened. Remove from heat.
Filling the boats: Divide the creamy mushroom mixture among the zucchini boats, ensuring each boat is generously filled.
Final assembly and baking (35 minutes)
: Adding the cheese: Regardless of the chosen filling, top each stuffed zucchini boat with shredded mozzarella cheese.
Baking the boats: Place the stuffed zucchini boats in the prepared baking dish and bake for 30 minutes at 180°C (360°F), until the cheese is golden brown and bubbly, and the zucchini is fork-tender.
Resting and garnishing: Let cool for 5 minutes before serving. Garnish with fresh parsley or chives and serve hot.
Nutritional information.
Preparation time: 15 to 20 minutes (varies depending on the garnish).
Cooking time: 30 minutes.
Total time: 45 to 50 minutes.
Stuffed courgette boats
