Kids will love these!

Serves 6

3 medium zucchini, about 8” long

oil, for brushing

salt and pepper, to taste

dried savoury leaves (not ground) or dried oregano leaves

1 tbsp butter

1 small onion, diced

1 ½ cups sliced mushrooms

1 clove garlic, minced

1 diced tomato

1 tsp dried oregano

½ cup diced feta cheese

½ cup grated parmesan cheese

Preheat oven to 400°F. Line a cookie sheet with foil or parchment paper.

Cut the zucchini in half lengthwise. Using a dessert or grapefruit spoon, scoop out the seeds to create a well in the centre of each half. Lay on the cookies sheet and brush with oil. Sprinkle with salt, pepper and dried savoury. Bake for 10 minutes.

Meanwhile, sauté the onion in the butter over medium heat for about 2 minutes. Add the mushrooms and garlic and sauté until the mushrooms have released their liquid and the liquid has cooked off. Add the diced tomato and oregano and sauté another minute.

Remove from heat and let cool slightly. Add the feta cheese. Spoon the filling into the zucchini boats. Top with grated parmesan and bake for 10 minutes. Serve immediately.