Zucchini Boats with Creamy Lemon Rice, Golden Mushrooms and Mozzarella Pistachio Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper or lightly grease it with a little of the olive oil.

2. 2

   Cut the zucchini in half lengthwise. Using a spoon, scoop out some of the flesh, leaving about a 1 cm border to form boats. Finely chop the scooped-out flesh.

3. 3

   Place the zucchini boats on the tray. Brush them with 1 tablespoon (15 ml) olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bake for 12 minutes at 220 °C / 425 °F so they soften slightly.

4. 4

   Meanwhile, heat 1 tablespoon (15 ml) olive oil and the butter in a large skillet over medium-high heat. Add the onion and cook for 4 minutes until tender.

5. 5

   Add the chopped mushrooms and the reserved zucchini flesh. Cook for 6 to 8 minutes, stirring occasionally, until the mushrooms are golden and most of the moisture has evaporated.

6. 6

   Stir in the garlic, dried oregano, remaining salt, and remaining black pepper. Cook 1 minute more until the garlic is fragrant.

7. 7

   Add the spinach and stir for 1 to 2 minutes until wilted. Add the cooked rice, heavy cream, Parmesan, lemon zest, lemon juice, and parsley. Mix well and cook for 2 minutes until the filling is creamy. Remove from the heat.

8. 8

   Fill the zucchini boats with the rice mixture. Top with the remaining shredded mozzarella and the chopped pistachios.

9. 9

   Bake again for 15 minutes at 220 °C / 425 °F, until the cheese is melted and the zucchini is tender. For a deeper golden crust, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let rest for 5 minutes before serving so the filling can settle. Serve hot.