Stuffed Zucchini Boats

We are trying to make vegetarian dishes in our household a more common occurrence.  Not only because it is good for the environment and the animals, but also because it's less expensive!!!  I made these zucchini boats for lunch the other day and they were very good. I think they would make a very good party appetizer as well.  Easy to cut in half and eat with your fingers!

INGREDIENTS:

• 2 tbsp olive oil
• 2 cloves garlic, pressed
• 1 medium to large yellow onion, diced
• 8-10 oz mushrooms, diced
• 1 tbsp balsamic vinegar
• 3 tbsp whole-wheat bread crumbs
• 2 tbsp Parmesan cheese (more to sprinkle on top)
• 3-4 zucchini or yellow squash, halved, seeds and pulp removed (I used a spoon)

INSTRUCTIONS:

1. Preheat oven to 350°F.
2. Prepare stuffing: In a large saute pan on medium-high, heat 1 TBSP oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining TBSP oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.
3. Place each of the zucchini halves on a baking sheet and sprinkle with salt and pepper.  Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10-12 minutes.  Sprinkle the tops with a little extra Parmesan when they come out of the oven.

Adapted from cleaneatingmag