Friday, October 29, 2010

Stuffed Zucchini

I have been wanting to make stuffed zucchini for a long time, and I'm so glad I finally did. This was SO good. Now, maybe you have to be a crazy zucchini lover like I am to enjoy this as much as I did, but maybe not. The mushrooms, garlic, parmesan, and breadcrumb stuffing may just be enough to make anyone a believer. Yum! I think I might go make one of these for lunch today too . . .

Stuffed Zucchini

3 medium-sized zucchini
8 ounce package mushrooms, sliced
2 cloves garlic, minced
1/2 cup breadcrumbs
1/4 cup grated parmesan cheese
1 egg, lightly beaten
Salt and pepper

Slice the zucchini in half. Using a spoon, scoop out the interior of the zucchini, leaving enough flesh to keep it substantial. It should look like a little boat. Sprinkle with kosher salt. Meanwhile, sauté mushrooms and the flesh of the zucchini in a skillet over medium heat until most of the moisture has absorbed. Season with salt and pepper. Add in minced garlic and cook about 1 minute longer. Remove from heat and add to a large mixing bowl. Mix in breadcrumbs, egg, and parmesan cheese. If it looks too dry, add in another egg or even a couple of splashes of chicken stock. Stuff each zucchini boat with a generous amount of stuffing and arrange on a foil-lined baking sheet. Sprinkle with parmesan and bake in a 350 degree oven for 35 minutes. Enjoy!

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