Vegetarian zucchini boats recipe

Ingredients

• 3 medium zucchinis
• 2 garlic cloves (minced)
• 1 medium onion (minced)
• 1 teaspoon olive oil
• Salt
• 3 cups mushrooms (coarsely chopped)
• 1 pint of cherry tomatoes (chopped)
• 1 tablespoon dry sherry
• 2 teaspoons soy sauce
• 2 tablespoons dill
• 5 cups fresh baby spinach leaves
• 1 cup cooked brown rice
• Pepper
• ½ cup Feta cheese (crumbled)

1. Preheat the main oven to 350 degrees F.
2. First, slice the zucchini in half and carefully scoop out the seeds in order to make space for the filling.
3. Put a ¼ of the zucchini flesh to one side for the filling.
4. Transfer the hollowed out zucchini onto a lightly greased baking tray or pan, cut sides facing upwards.
5. Using a non-stick frying pan over medium heat, sauté the minced garlic along with the onions in 1 teaspoon of olive oil and a dash of salt.
6. Next, add the mushrooms, cherry tomatoes, and the zucchini set aside earlier, dry sherry, soy sauce and dill. Sauté for an additional 2-3 minutes or until the mushrooms and tomatoes are just soft.
7. Rinse the spinach leaves, shaking off any excess water, and add the spinach to the pan. Remove the frying pan from the heat and cover with a lid. Set to one side to rest for a few minutes.
8. Add the rice to the vegetable mix and stir. Season with a dash of pepper.
9. Heap the vegetable and rice stuffing mixture into the zucchini boats, sprinkle with crumbled Feta and cover with aluminum foil. Bake for 20-25 minutes, or until the zucchini is tender when using a fork.
10. Uncover and cook for 4-5 minutes, until the Feta is beginning to bubble.