Make waves with these delicious, nutritious Mushroom Pizza Stuffed Zucchini Boats. Easy, cheesy and a smart way to optimize zucchini season!
Even if you don’t grow your own zucchini (I don’t, but my neighbors do, lol) this green squash is a great way to add extra fiber, vitamins, minerals, and volume to your meals. Exceptionally versatile if you are gluten-free or a lower carb kinda person, plus it seems to be a perennial in the produce department and inexpensive, to boot!
Check out this short video tutorial!
If air-frying, you only need 15 minutes, prep to plate, for this cheesy stuffed zucchini recipe. Takes a little longer in regular oven, but still not time-consuming, especially if you give zucchini boats a 1 minute microwave “par cook” before stuffing and baking.
I love easy recipes that pack a nice punch of protein. These mushroom pizza zucchini boats help you meet your protein goals on nights when you are going no-meat or just don’t have the time to prepare beef, chicken or pork. It’s a blend of cottage cheese and mozzarella cheese for the protein win!
A serving (of TWO halves) has 25g protein, 20g net carb, 12g fat and 293 calories. This is A LOT of food that will ya up! Alternatively, you can just serve one piece as a scrumptious side dish!
Quick, easy, delicious and nutritious, these cheesy, saucy stuffed zucchini will remind you of a mushroom pizza – -but without the crust, so lower calorie, lower carb and gluten-free.
Course:
dinner, side
Cuisine:
Italian
Keyword:
gluten free, low carb, pizza, zucchini
Servings: 1serving (or serves 2 as a side)
Calories: 293kcal
Ingredients
1approximate 10- to 12-ounce zucchiniends cut off and sliced lengthwise
1/3cupbottle marinara or tomato-based pasta saucedivided
¼cup2% cottage cheese
¼cupshredded mozzarella cheese
½teaspoongarlic salt
½teaspoonItalian seasoning
2 to 3white mushroomssliced
2tablespoonsParmesan cheese
Optionalfresh herbs
Instructions
Preheat air fryer to 390F degrees (or oven to 375F)
Cut ends off zucchini and slice lengthwise. Use small spoon to scoop out seeds and some flesh in center, leaving about 1/3” of flesh around outside so that it keeps shape during cooking.
Place zucchini halves on microwave safe plate and “par” cook for 60 seconds in microwave on high.
Transfer lightly cooked zucchini halves to air fryer tray.
Spread the inside of each zucchini with 1 tablespoon sauce.
In small bowl, mix together cottage cheese, mozzarella cheese, garlic salt and Italian seasoning.
Spoon cheese mixture into zucchini halves, pat down with spoon.
Add just few little dollops of sauce to top, if desired.
Arrange sliced mushrooms on top.
Sprinkle with parmesan cheese.
Air fry for 6 to 8 minutes (or oven for 15 to 20 minutes) until cheese lightly browning and hot and zucchini softened (but not soggy)
Spoon bean mixture evenly into the two zucchini boats.
Sprinkle with chopped Italian herbs and serve with additional warmed sauce, if desired.
Autumn is here, the cozy yet bold flavors are dropping faster than the leaves from a tree! Like this Rustic Mushroom Bacon Blue Tart (with Garlic-Thyme Pastry “Leaves”), an autumn-inspired, delightfully delicious meal that comes together conveniently thanks to frozen pie crusts from Wick’s Pies.
Eating pie for dinner is where it’s at! This is one of the best savory tarts I have ever made and is brimming with mushrooms, leeks, bacon and fresh herbs on a bold layer of creamy blue cheese.
Oh, and the crust! Let’s talk about the crust! Delicate, tender, flakey yet oh-so convenient! It’s a frozen pie crust from Wick’s Pies. I am NOT a pastry chef, and having the time and skill to make a pie crust worthy to envelope all the delicious ingredients in this mushroom tart stresses me out!
A glimpse at how easy this “use a froze pie crust” recipe actually is!
Using a frozen (and thawed) 8” Raw Circle of rolled out dough from Wick’s Pie, make my life so much easier – and I can spend my culinary talents focusing on the fillings and overall flavor of my tart rather than worrying about a dry, soggy, or otherwise lackluster crust.
Fold up the sides, easy-peasy – you can’t make a mistake!
Also, I making a “rustic” tart, NOT in a pie pan with fancy lattice work, pinching or braiding also makes easy savory tart recipe a winner. Just put fillings in the middle, leaving about a 1-inch border, and then fold up the edges to secure. This mushroom pie CAN’T be messed up and any imperfections in executing the crust “fold up” just adds to the rustic, country charm.
Because I’m so addicted to this delicious, tender convenience pie crust, I decided to use a leaf-shaped cookie cutter to make extra savory pie-crust pastries. You can NEVER have too much crust, am I right?! I simply sprinkled these pie dough cut outs with garlic salt and pressed in a bit of fresh thyme decoratively. Feeling so fancy serving this casual yet pretty darnclassy meal to my mom and dad this weekend!
Use a cookie cutter to punch out your favorite shape and sprinkle with garlic salt!
Mushroom Tart Pro Tips:
After sautéing mushrooms, slightly tilt pan to pool up excess liquid and mop off with a paper towel. This will prevent the crust from getting soggy.
Don’t skip the egg wash step in the recipe, this helps the crust turn a beautiful golden brown with a nice gloss.
If you are not a blue cheese fan, you can substitute another type of cheese (maybe crumbled Feta or even grated sharp white cheddar) instead.
I like to use a vented pizza pan, I think it keeps the crust crispier and flaker.
Check out Wick’s Pies wholesaler page for the source of the 8” Raw Circles used in my recipe . . . or you can also order whole pies of the dessert type to be delivered to your door– what a fabulous way to minimize upcoming holiday entertaining stress!
Rustic Mushroom Bacon Blue Cheese Tart with Garlic-Thyme Pastry “Leaves”
Prep Time
10mins
Cook Time
36mins
Total Time
35mins
So bold and beautiful, filled with flavor and easy to make thanks to a frozen pie crust! Sever with a green salad for a brunch or light dinner — or as an appetizer for your fall-season party!
Course:
Appetizer, brunch, dinner
Cuisine:
American, country, French
Keyword:
bacon, blue cheese, mushroom, pie crust, tart
Servings: 4servings
Ingredients
4-ouncebacon
10ouncesmushrooms of choiceI used Cremini and White Button
1cupsliced leekswhites and light greens
1/4teaspoonblack pepper
¼teaspoonsea salt
4ouncescream cheesesoftened
2ouncesblue cheesecrumbled
1teaspoonfresh thyme leavesplus extra for garnish and crust “leaves”
1whisked egg for wash
½teaspoongarlic salt
2frozen Wick’s Pie crusts, thawed1 for tart, 1 for extra crust “leaves” (optional
Instructions
Heat 12-inch stainless steel skillet over medium-high and cook bacon for several minutes each side, until browning and crispy. Remove to paper towel-lined plate to drain, reserving about 1 tablespoon bacon fat in pan (discarding the rest).
Add sliced leeks to pan, and sauté for 2 minutes and then add mushrooms and continue to cook for a 4 to 5 more minutes until softened and liquid released. Season with salt and pepper. Remove from heat and slightly tilt pan to pool up any remaining mushroom liquid and carefully pour off or sop up with paper towel. This will help prevent tart from getting soggy.
Preheat oven to 400F.
Allow mushroom mixture to cool for a few minutes. Meanwhile, make cheese filling by coarsely mashing together 2 ounces of crumbled blue cheese with 4 ounces cream cheese.
Place thawed Wick’s Pie crust on a baking sheet (I prefer a vented pizza pan), coated with non-stick spray.
Using spatula, spread on cheese mixture eaving a 1” border. Next pile on mushroom mixture over cheese and lightly pat down.
Fold up edges of pie crust “rustically,” pinching excesses in the folds together as needed. Brush exposed edges of pie crust with egg wash.
Top with crumbled bacon.
Bake at 400F for 25 minutes or until crust golden and cheese bubbling.
Once you stick tart in oven, start preparing the optional garlic-thyme “leaves” which will bake in the same oven as the tart for the last 5 to 6 minutes of baking.
Spread thawed Wick’s crust on a baking sheet and sprinkle with garlic salt. Use leaf shaped cookie cutter (or other cutter design of choice) to make impressions that cut through – slightly wiggle the cut crust from them, but leave on the pan to cook as “extra” snacking material for later! Press on some of the fresh thyme into to dough decoratively. Bake at 400F for 5 to 6 minutes or until golden. Remove to cool on pan for 5 minutes before handling.
Serve garlic-thyme leaves alongside the tart, if desired (making the leaves is an optional step).
Flying solo on dinner plans? Stay home and cook up a comforting, delicious serving Mushroom Risotto for One that is well worthy enough to make any restaurant menu.
Maybe you’ve made risotto before and are like, “No, way . . .that’s going to take too long and/or I don’t have the patience.” However, unlike traditional risotto that takes 20 minutes of constant stirring and devoted attention (a real PITA) to produce, this easy-make risotto cooks up in the MICROWAVE in less than 10 minutes.
Check out how easy it is to make risotto in the microwave!
Plus, since it is a single-serve mushroom risotto recipe, you have automatic portion control that will keep you from eating an entire pot full. It’s so creamy and velvety and mushroom-y, you are going to love this under 10-minute risotto recipe.
The recipe uses all of the traditional risotto ingredients including Arborio rice, which (consider this your warning) you should NOT swap out for another type of rice. Arborio a medium-grained rice that is that textbook standard for producing the right starchy, creamy texture of this beloved rice comfort dish. Also of course, butter, Parmesan cheese, and mushrooms! I think Baby Bella (aka Cremini) mushrooms work great, but those simple white button mushrooms will do just fine too!
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Serving: 300 cal, 13g fat, 27g carb, 6g protein). I used a vegetable-based culinary concentrate from Zoup to whip up the broth, so convenient and rich-tasting, there was no point in opening a big carton of broth for just ½ cup.
Pro Tip: Use a really big mug, about 20 – 24 ounces (or bigger). This will at first appear too big when you see the small amount of rice in it, but the large size is mandatory to prevent any messy over-boiling. If you’d like a large yield microwave risotto dish, check out my recipe for Microwave Risotto with Lemon & Asparagus which serves four
Note: This post contains affiliate links. I may earn a small commission from purchases, however price to you remains the same. Proceeds help offset operating costs for The Fit Fork – thank you!
Mushroom Risotto for One (in a Mug, in the Microwave)!
Prep Time
2mins
Total Time
10mins
In less than 10 minutes, whip up creamy, velvety Mushroom Risotto in the microwave (in a mug)! Delicious, restaurant-worthy, easy and perfectly portioned for dinner for one!
Course:
rice, Side Dish
Cuisine:
comfort, Italian
Keyword:
mushroom, rice, risotto
Servings: 1serving
Calories: 300kcal
Ingredients
½tbspbutter
1tbspfinely chopped onions
¼cupof arborio riceno substitutes
1/2cupof veggie broth
1tbspof dry white winecan sub broth or water
Pinchgarlic powder
Pinchground black pepper
3tbspfinely chopped mushroomsabout 2 white buttons
1tbspgrated Parmesan cheese
Optional garnish: chopped thyme or p
Instructions
Place the butter and onion in oversized 20- to 24-ounce mug. Mug will look “too big” for ingredients, but it will boil up so you need that room. Microwave on HIGH for 90 sec, stopping to stir halfway through.
Add the rice, garlic powder, ground pepper, and broth to butter mixture.
Microwave on 50% power for 2 minutes. Let “rest” for 2 minutes, then at 50% for another two minutes.
Stir in wine and mushrooms. Microwave at 50% for 2 more, let sit 2 minutes. If it is liquid-y or rice still has “crunch” then microwave again at 50%, adding water if getting too dry.
Add cheese and herbs, if desired, and heat another 1 minute at 50% power.
*Because microwave cooking times can vary depending on wattage, if at any time too much liquid is evaporating and rice looking dry, add a tablespoon more of broth/water back in.
Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble topping is a scrumptiously seasonal dish for upcoming holiday breakfasts and brunches.
Throw it together the night before you plan to serve and keep this make-ahead breakfast casserole in the fridge until ready to bake and serve. This takes so much stress out of a busy morning when hosting guests or just otherwise have a lot on your proverbial plate.
Pumpkin spice everything is LIFE this time of year, and using a pumpkin pie spice blend and already pureed pumpkin from a can minimizes the steps and adds convenience to putting together a holiday brunch recipes. A Wildgrain subscription box is another way to simplify and add convenience to your holiday entertaining and recipe plans.
Wildgrain is a delicious bread subscription box that also delivers artisanal pastas, pastries all kinds of breads (made with clean, nutritious ingredients) to your door that are frozen and ready to prepare in a flash – no more than 25 minutes from freezer door opening to your mouth opening for the first bite! I love to cook, but baking from scratch is a whole ‘nutha skill set and patience level, so I’m happy to let Wildgrain come to my rescue this holiday season when there is already more than enough “to-dos” on my list!
For this pumpkin breakfast casserole, I used the plain sourdough loaf in my box. Wildgrain bakers start with wild yeast to made the sourdough starter which takes days from start to finish and provides nutrients such as fiber-rich bran, proteins, probiotics, and vitamin-rich germ. The exterior of this loaf bakes up fabulously crusty and audibly crunchy while the interior is soft and tender with that old-school sourdough zip. So good!
When making a French toast casserole, it typically usually turns out best with bread a tad on the stale side so that it better soaks up the milk-egg mixture like a sponge.
With a fresh-baked loaf, the easy work around is to cut up in bite-sized cubes and leave on the counter uncovered for a couple hours.
Check out the No-Cook Tomato Artichoke Pasta made using one of Wildgrain’s hand-cut pastas! This was a quick and simple summer-inspired dish I created but would also be great for the holiday season, to bring to a party or serve at home on one of those busy nights when everything’s happening at once.
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Let me know what you think about this pumpkin spice breakfast casserole and don’t forget to check out Wilgrain. Use code THEFITFORK to save $10 on your first box (AND, if you sign up now, they will treat you to a free 4-pack of croissants with each and every box you have delivered for life – and these croissants ARE AMAZING, we were fighting over the last one at my house!!!)
Pumpkin Spice French Toast Casserole with Pecan-Oat Crumble Topping
Prep Time
15mins
Cook Time
45mins
Total Time
1hr
Treatyour holiday crowd this delicious pumpkin spice breakfast bake inspired byFrench toast! A crusty loaf of sourdough soaks up all the goodness and apecan-oat streusel like topping adds extra yum and then some! Make it ahead,stick in fridge overnight and bake in the morning for brunch
Course:
Breakfast, brunch
Keyword:
entertaining, fall, holiday, make ahead
Servings: 8servings
Ingredients
1 16-ounceloaf sourdough breadI used plain sourdough loaf from Wilgrain
6large eggs
2 1/4cupswhole milk
2teaspoonspure vanilla
1cuppumpkin pureefrom can
3/4cupbrown sugar
2teaspoonspumpkin pie spice
2teaspoonsvanilla extract
CRUMB TOPPING
1/3cuppacked light brown sugar
1/3cuprolled oats
1/2teaspoonpumpkin pie spice
6tablespoonsbuttercold
3/4cuproughly chopped pecans*
Optional topping ideas: maple syrupcaramel sauce, or powdered sugar drizzle
Instructions
Cut or tear loaf into approximate 1” cubes. Stale bread soaks up the egg mixture better, so if loaf is fresh-baked, let the bread cubes sit on counter uncovered for a few hours.
Spray a 10”-diameter oven-proof skillet or 9”×13” inch baking dish with nonstick cooking spray.
Add bread cubes to skillet or dish.
In large bowl, whisk eggs, milk, vanilla, pumpkin, brown sugar, and pumpkin pie spice together. Pour mixture evenly over bread.
Cover skillet and chill in fridge for 2 hours or more (even overnight) so that bread absorbs as much of the egg-pumpkin mixture as possible.
Prepare topping by tossing brown sugar, oats, and pumpkin pie spice. Cut cold butter in little cubes and, using a fork or pastry cutter, mash around until mixture is coarsely combined and crumbly. Do not add topping until ready to bake (also keep in fridge until ready).
Preheat oven to 350°F.
Sprinkle pecan-oat crumb topping evenly over casserole and bake uncovered for 20 minutes. Then, cover skillet with aluminum foil and bake for an additional 25 minutes or until center appears set. Total bake time is about 45 minutes.
Remove from oven and let cool for 5 minutes. If desired, drizzle with a sauce such as maple syrup, caramel sauce, or a simple powdered sugar-milk drizzle.
I’m here to give you all the juicy details about watermelon juice. Not just why I personally adore it, but why you will be hard-pressed not to love it too! Ex-squeeze me for all the puns. Also, learn how to make watermelon juice at home, how to store it plus how long it will stay fresh, and discover simple 1-ingredient stir-ins to entertain your taste buds.
At 92% water, watermelon is one of my favorite choices to stay hydrated, especially after runs, workouts and other active endeavors. During the summer season, icy cold juice (or even handful of frozen cubes) is so refreshing and in the winter months, I’ve been known to warm it up, which is surprisingly delicious. Either way, an 8-ounce serving of watermelon juice provides me fluids, vitamins and minerals that my body needs like vitamin C (19.4mg), vitamin A (67.2mcg), and B6 (108mcg), potassium (269mg), and lycopene (10.9mg).
Watermelon is a Smart Alternative to Soda
If had to name one vice, it would be drinking soda. But swapping with watermelon juice satisfies my craving in a naturally sweet way and helps me avoid the refined sugar, caffeine and artificial stuff. At 72 calories per 8-ounce serving, watermelon juice is a great alternative to sodas – plus you can even add sparkling water to make it a bigger, bubblier treat.
How to Make Watermelon Juice
Watermelon juice is really something you should make at home if you want to ensure the best beverage every time plus save a ton of money. I’ve seen bottled fresh watermelon juice in some better stores, but you really have to scrutinize the label to make sure you’re getting 100% juice and not flavorings and sugar fillers. Also, those elusive cold-pressed bottles of watermelon juice out there are expensive – anywhere from $3 to $5 or more for a “single” serving bottle. Heck for $5 or a little more here in Texas, I can get the whole watermelon and make much, much more juice (plus have leftovers enjoy a wedge or two on the side).
Also, here’s an easy watermelon juice tutorial from Watermelon.org You can see it’s as easy as cutting, blending and straining (if you desire).
Straining watermelon juice is not necessary, just stir up pulp before serving.
You can also avoid food waste by making watermelon juice with the remaining flesh of a cut watermelon that is over-ripe or is about to reach expiration in the fridge. Watermelon.org says that a large watermelon can last up to 7 days chilled between 9°F and 36°F. Also, I have another watermelon juice collecting hack. After I cut up a big watermelon to store in the fridge, I pour off the seeped juice sitting in the bottom of the container every night and morning – it’s amazing how much juice you collect, even when you end up eating all the watermelon! I also feel like it helps keep the texture of the cut watermelon at its best.
How Long Does Watermelon Juice Stay Fresh? Watermelon juice, because it is fresh and unpasteurized, should be consumed in 24 to 72 hours after juicing and kept chilled between 9°F-36°F In addition, the USDA recommends not leaving unpasteurized juice sitting out for more than 2 hours to prevent bacteria growth. At this time, watermelon juice can be frozen for longer term storage
How to Freeze Watermelon Juice Freeze watermelon juice within 24-72 hours of making it and having storing it properly in the fridge. You can freeze watermelon juice for up to 6 to 12 months in a freezer set to 0°F. Freeze watermelon juice in glass canning jars, air-tight freezer containers (tubs or heavy baggies), or even ice cube trays (later pop out and store in a freezer bag). Make sure that your container has enough headroom at the top, about 1 or 2 inches for a jar, to allow for expansion during the freezing process. When ready to thaw, please set in the refrigerator overnight rather than leaving on the counter
Other Food Safety Tips for Cutting Watermelon & Juicing
Only use watermelon that are free from signs of damage. Bruises, fissures and mushy spots could indicate contamination. Wash hands thoroughly with soap and water before cutting watermelons. Before cutting watermelon for juicing (or just eating), wash the outer surface thoroughly with cool tap water to remove surface dirt. Use a clean knife. Chill cut watermelon within 4 hours of cutting and store between 9°F-36°F for no more than 7 days.
Single-Ingredient Watermelon Juice “Mix-Ins”
Looking for a simple way to switch it up! Have fun with these easy flavor ideas to boost your watermelon juice.
Watermelon Juice Pro-Tips for School-Age Parents:
Pour watermelon juice into ice-pop molds for a naturally sweet dessert.
Add a frozen bottle of watermelon juice to a child’s lunchbox as a drink that will thaw out by lunch and also keep the lunchbox cool.
Add sparkling water to watermelon juice as a faux-soda for children who are starting to beg for bubbly drinks.
Enjoy a refreshing, hydrating, nutrient-packed beverage by making watermelon juice. Making your own watermelon juice is much more economical the purchasing fresh in the store (if you can even find it). So great for post workout refueling (or to make cocktails and mocktails)!
