Moon Zucchini Boats with Creamy Coconut Rice, Golden Mushrooms and Lime

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Slice the zucchini lengthwise and, using a spoon, scoop out some of the flesh, leaving about a 1 cm border. Finely chop the scooped zucchini flesh and set aside.

2. 2

   2. Arrange the zucchini halves on a baking tray, brush with 1 tablespoon olive oil, season with half the salt and a little black pepper. Roast for 15 minutes at 220 °C / 425 °F, until just beginning to soften.

3. 3

   3. Meanwhile, place the rice in a small saucepan with the coconut milk, water, and a pinch of salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until tender and creamy. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   4. In a wide skillet, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the onion for 3 to 4 minutes. Add the garlic, chopped zucchini flesh, and mushrooms. Cook for 6 to 8 minutes until the mushrooms are golden and their liquid has evaporated.

5. 5

   5. Add the smoked paprika, spinach, lime zest, 2 tablespoons lime juice, the remaining salt, and black pepper to taste. Cook for 1 to 2 minutes, just until the spinach wilts.

6. 6

   6. Fold the cooked rice into the skillet with the vegetables. Add half of the mozzarella and the chopped parsley, stirring until the filling is cohesive and glossy.

7. 7

   7. Generously fill the zucchini halves with the rice mixture. Top with the remaining mozzarella and the grated Parmesan.

8. 8

   8. Return to the oven and bake at 220 °C / 425 °F for 12 to 15 minutes, until the cheese is melted and lightly golden. Serve hot.

9. 9

   9. If desired, finish with a little extra parsley or a few more drops of lime juice just before serving.