Cheesy Mushroom Zucchini Boat

Ingrédients

• Courgettes (0.5 moyen)
• Huile d'olive (1 tsp)
• Champignons (2 moyen)
• Fromage cheddar (15 g)
• Mayonnaise (1 cuillerée à soupe)
• Poudre d'ail (0.25 cuillère à café)
• Sel (1 tiret)
• Poivre noir (1 tiret)

Instructions

1. Preheat oven to 350F (180C).
2. Cut zucchinis in half lengthwise, and scoop out the seeds along with some of the flesh around the seeds using a spoon.
3. Sprinkle some salt on the zucchini boats to draw out some moisture. Leave them for a few minutes, then blot with a paper towel.
4. Chop the mushrooms into bite-sized pieces. Fry them in oil over medium-low heat until tender. Season them with salt and pepper.
5. Mix the mushrooms into the mayonnaise and add garlic powder, and any other seasoning you like.
6. Add the mushrooms to the zucchini boats and top with cheese.
7. Bake zucchini boats until golden brown. Around 20 minutes.