Zucchini Boats with Goat Cheese, Mushrooms & Pomegranate Glaze
Zucchini boats are a delicious and fun way to enjoy vegetables. They are easy to make and can be filled with a variety of tasty ingredients. This recipe for zucchini boats with goat cheese, mushrooms, and a sweet pomegranate glaze is a delightful blend of flavors that everyone will love. It’s a perfect dish for a quick lunch or a side dish for dinner.
Why Make This Recipe
You should make this recipe because it is simple, healthy, and full of flavor. The zucchini provides a light and nutritious base, while the goat cheese adds creaminess. The mushrooms and garlic give an earthy taste, and the pomegranate glaze brings a sweet touch that makes the dish special. It’s a great way to use fresh vegetables, and it looks beautiful on the plate too!
How to Make Zucchini Boats with Goat Cheese, Mushrooms & Pomegranate Glaze
Ingredients:
- 3 medium zucchinis, halved lengthwise and seeds scooped out
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 cup mushrooms, diced
- 2 cloves garlic, minced
- 4 oz goat cheese, crumbled
- Salt and pepper to taste
- 2 tbsp pomegranate molasses (or reduced pomegranate juice)
- Fresh parsley, chopped, for garnish
Directions:
- Preheat the oven to 375°F (190°C). Place the zucchini halves on a baking sheet, cut side up.
- Heat olive oil in a pan over medium heat. Add the chopped onion, diced mushrooms, and minced garlic. Sauté for about 5 minutes, until softened. Season with salt and pepper.
- Fill the zucchini boats with the mushroom mixture. Sprinkle the crumbled goat cheese on top of each boat.
- Bake in the preheated oven for 20-25 minutes, until the zucchini is tender and the cheese is lightly golden.
- Drizzle with pomegranate molasses and garnish with fresh parsley before serving.
How to Serve Zucchini Boats with Goat Cheese, Mushrooms & Pomegranate Glaze
Serve the zucchini boats warm as a main dish or a side. They pair well with grilled chicken, fish, or a salad. You can also enjoy them on their own for a filling and healthy meal. For added flavor, you can sprinkle some extra pomegranate seeds on top for color and crunch.
How to Store Zucchini Boats with Goat Cheese, Mushrooms & Pomegranate Glaze
If you have leftovers, store the zucchini boats in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them in the oven at 350°F (175°C) for about 10-15 minutes until warmed through.
Tips to Make Zucchini Boats with Goat Cheese, Mushrooms & Pomegranate Glaze
- Make sure to scoop out enough of the zucchini seeds so there is plenty of room for the filling.
- Feel free to add other ingredients like spinach, roasted peppers, or different cheeses to customize the filling.
- If you can’t find pomegranate molasses, you can use reduced pomegranate juice to achieve a similar sweet-tart flavor.
Variation
You can also try using different kinds of cheese, such as feta or mozzarella, for a different flavor. For a meatier option, consider adding cooked ground turkey or beef to the mushroom mixture.
FAQs
1. Can I make zucchini boats ahead of time?
Yes, you can prepare the zucchini boats ahead of time and store them in the refrigerator. Just add the cheese and bake when you’re ready to eat.
2. What can I serve with zucchini boats?
Zucchini boats go well with grilled meats, a fresh salad, or a light grain like quinoa or couscous.
3. Can I freeze zucchini boats?
It is best to eat them fresh, but you can freeze them before baking. Allow them to cool completely, then wrap tightly and store in the freezer for up to a month. Bake from frozen, adding a few extra minutes to the cooking time.
