posted by Lisa UK 08-16-100 12:18 PM
Veggie-Stuffed Zucchini
3 medium zucchini (about 5 ounces each)
1 1/2 teaspoons margarine
1/3 cup chopped onion
2 cloves garlic, minced
1 cup chopped fresh mushrooms
1 medium tomato, chopped (1 cup)
3 tablespoons seasoned dry bread crumbs
1/4 teaspoon dried chervil leaves
Salt and freshly ground pepper to taste
3 tablespoons shredded fresh Parmesan cheese
Preheat the oven to 375 degrees. Cut zucchini in half lengthwise. Scoop out the pulp, leaving about 1/4 inch in the shells. Coarsely chop the pulp. Set shells and pulp aside.
Melt the margarine in a 10-inch skillet over medium heat. Stir in the onion and garlic. Cook for 2 to 3 minutes, or until the onion is tender-crisp, stirring occasionally. Add the reserved pulp and the mushrooms to the skillet. Cook for 2 to 3 minutes, or until pulp is tender-crisp, stirring often. Remove from the heat and stir in the tomato, crumbs and chervil. Taste the mixture and season with salt and pepper to taste.
Spoon the mixture evenly into the shells. Arrange the stuffed zucchini in an 11-by-7-inch baking dish. Cover with foil. Bake for 25 to 30 minutes, or until the shells are tender-crisp. Remove the foil and sprinkle with the Parmesan cheese. Let stand for 5 minutes before serving.
Note: To increase the flavor of this mild side dish, add fresh or dried oregano or basil, dried red pepper flakes, or your favorite savory herb to taste.