Mushroom Stuffed Zucchini

Preheat the oven to 425°F. Remove zucchini seeds and pulp, chop, and set aside. Add zucchini halves to a baking sheet and rub each half with 1 tsp olive oil. Sprinkle with salt and roast until browned, 10 to 12 minutes.

Add 1½ cups water and a pinch of salt to a small saucepan over medium-high heat. Bring to a simmer and add polenta. Cook polenta, whisking continuously, until it thickens, 6 to 8 minutes. Remove from heat, add 1 tbsp olive oil, and cover to keep warm. (4-serving meal: use 3 cups water, 2 tbsp olive oil)

Add 1 tsp olive oil and tomatoes to a large nonstick skillet. Cook tomatoes over medium-high heat until soft, 2 to 3 minutes. Add garlic and cook until fragrant, 2 to 3 minutes. Transfer to a small bowl, season with salt and pepper and keep covered. (4-serving meal: use 2 tsp olive oil) TIP: We will use this skillet again in the next step.

Return the nonstick skillet to medium-high heat. Add 1 tbsp olive oil and cremini mushrooms and cook until mushrooms are tender, 3 to 4 minutes. Add zucchini pulp, oregano and a pinch of salt and cook until liquid evaporates, 5 to 7 minutes. (4-serving meal: use 2 tbsp olive oil, 2 tsp salt)

Add 1 tsp olive oil, breadcrumbs, and pesto to a small bowl and stir. (4-serving meal: use 2 tsp olive oil)

Set the oven to broil. Divide mushroom stuffing mixture between zucchini halves and top with pesto breadcrumbs. Broil zucchini until pesto breadcrumbs are toasted, 1 to 2 minutes. Divide polenta between bowls and top with mushroom stuffed zucchini. Add garlicky tomatoes. Enjoy!