 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Got this from an episode of Rachael Ray, came out very good and the family loved it !! Ingredients:
4 small zucchini's 5 to 6 inches long |
2 tbs olive oil |
12 crimini mushrooms |
1 medium onion |
3 to 4 cloves of garlic |
salt and pepper |
2 ripe tomatoes |
2 slices white toasting bread |
soft butter |
small handful flat leaf parsley |
small handful of basil or tarragon |
3/4 cup shredded parmigiano - reggiano |
1 egg beaten |
Directions:
1. Preheat oven to 425
2. Halve the zucchini lengthwise and scoop out seeds and soft center with a spoon to produce a shallow shell to hold the stuffing.
3. reserve the flesh.
4. arrange the shells on a baking dish,drizzle with olive oil and salt and pepper to taste.
5. Chop the reserved zucchini flesh and set aside.
6. Heat olive oil in a skillet over medium high heat,saute the mushrooms,onions and garlic for 5 minutes.
7. Add the reserved zucchini and tomatoes,season with salt and pepper to taste,heat through for 1 minute then remove from heat.
8. While the veggies cook,toast the bread and spread liberally with butter and tear into pieces.
9. Add the bread to food processor along with basil or tarragon and parsley,pulse into crumbs.
10. Fold the crumbs into the veggie mixture with 1/2 cup of parmesan and the egg.
11. Mound the zucchini mixture into the shells and roast for 15 minutes, remove from oven sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to slightly brown.
12. Enjoy !!!
|
|