Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Stuffed Zucchini

on 2012 April 12

Ingredients

  • 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
  • 2 tablespoons canola or olive oil
  • 12  mushrooms, chopped
  • 1 small to medium yellow onion, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • Salt and freshly ground black pepper
  • 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
  • 2 small handfuls of Italian breadcrumbs
  • 3/4 cup shredded Parmsan
  • 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve the zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining oil in a skillet over medium-high heat and saute the mushrooms and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, and heat through for 1 minute.  Remove from the heat.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Adapted from Stuffed Young Zucchini by Rachel Ray.

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