Here’s a simple recipe with lots of possibilities for variation. Repeat recipe to make more servings as needed:

• 1 medium/large  zucchini (about 5 oz.) – thank you Judi!
• 2 garlic cloves, minced
• 2 mushrooms
• 1 shallot or ½ small onion, diced
• 1 egg, beaten
• 1 oz. of your favourite cheese, shredded (optional)
• 3 unsalted Saltines crackers made into crumbs (I used Ritz)
• Dash pepper and salt to taste, plus any other spices you’d like
• 1 Tbs Parmesan cheese, grated

1. Preheat oven to 375 degrees. Cut zucchini in half lengthwise and scoop out pulp, reserving shells (a melon baller or small spoon works great – see photo below).
2. Finely chop pulp and vegetables. Lightly sauté over medium heat.
3. Add vegetables to egg, cheese, cracker crumbs, spices and mix well. Spoon ½ mixture into each zucchini shell and place in 8 x 8 x 2 inch baking pan.
4. Sprinkle ½ teaspoon each Parmesan cheese over each stuffed shell. Bake until cheese is melted and lightly brown 15 to 20 minutes.

Tags: easy

This entry was posted on Wednesday, August 5th, 2009 at 8:00 am and is filed under Mostly Vegetables. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.