Ingredients -

• 3 large zucchini, halved
• 16 oz white mushrooms, sliced
• 3/4 tsp salt, divided
• 1 tsp dried thyme
• 1 tbsp organic tomato paste
• 2 tbsp balsamic vinegar
• 2 tbsp coconut aminos - or tamari
• 1/4 cup chopped walnuts
• 1 cup organic arugula

Directions - 

1. Preheat the oven to 400F.
2. Slice the zucchini in half the long way. Using a spoon, scoop out the seeds by running the spoon down the center. This creates a cavity to fill with stuffing.
3. Place the zucchini on a baking sheet and sprinkle them with 1/4 tsp. of salt. Bake at 400F for 15 minutes.
4. While the zucchini are baking, slice the mushrooms and add them to a large skillet over medium high heat.
5. Cook the mushrooms 4-5 minutes, stirring occasionally. After 4-5 minutes, add 1/2 tsp. salt and continue to cook until the mushrooms have released all of their water and have started to brown.
6. Add the rest of the ingredients to the mushrooms and cook over medium low heat until the liquid has cooked off (about 2-3 minutes) and arugula has wilted.
7. After 15 minutes, remove the zucchini from the oven and divide the mushroom mixture between them.
8. Return the stuffed zucchini to the oven for 5 additional minutes. Serve hot from the oven

Notes - 

• This recipe can be doubled or tripled. be aware cooking times will change on a doubled or tripled recipe.
• These boats can be made up to 4 days in advance. Place them in an air tight container and reheat using the oven, an air fryer or the microwave
• You can make and freeze the stuffing ahead of time and frozen it will last for up to 2 months.
• You can substitute gluten free tamari for the coconut aminos
• You can substitute pecans, almonds, hemp heart, pumpkin seeds, or sunflower seeds for the walnuts