Zucchini Parmigiano Boats

Zucchini carved into little boats filled with a saute of leeks, cremini mushrooms and shredded zucchini sprinkled with parmigiano reggiano.

Ingredients:

3 large zucchini
1/2 of chopped cremini mushrooms
1 leek diced
1 garlic clove minced
2 tbsp olive oil
parmigiano reggiano
marinated and roasted red peppers (jar)
mayonnaise
salt

Preparations:

1. Wash and peel zucchini.  Cut into 2 in. pieces and slice in half.  Take a small spoon and scoop out the center of the zucchini.  Saving the center for the saute filling. Place on cookie sheet and brush with olive oil and broil until lightly browned approx 8 minutes.
2. In saute pan heat up olive oil, garlic and leeks and saute for 3-4 minutes.
3. Add zucchini mixture scooped out of center and saute additional 4 minutes.
4. Add sliced mushrooms and saute until tender about 6 minutes.
5. Once saute is cooked, filling the boats can begin.
6. Lightly coat interior of zucchini boats with a dab of mayonnaise and place about 1 tsp of saute, filling the boat.
7. Top with a sprinkle of parmigiano reggiano and roasted red pepper sliver.

Serves 4-6