Friday, September 16, 2011

Stuffed Zucchini

3 large zucchini
6 white button mushrooms
5 garlic cloves
5 tablespoons olive oil
2 cups bread crumb
2 tablespoons parsley
1 cup parmesan cheese

Preheat oven to 350 degrees.

Cut each zucchini in half lengthwise and scoop out the insides.  Then cut them 2 inches across.

In a large frying pan, heat 2 tablespoons of olive oil.  Leaving the garlic cloves whole put them in the warm olive oil.  If they start to burn lower the heat.  After about 10 minutes or until garlic turns brown take the cloves out and set them aside.  Then toss in the mushrooms that have been finely chopped.  Saute for about 7-8 minutes or until they turn brown. 

Then allow the mushrooms to cool and transfer to a bowl.  Chop up the cooked garlic and put it in the bowl with the mushrooms.  Add the bread crumbs and parmesan cheese.  Stir until combined.  Then add the chopped parsley and 2 more tablespoons of olive oil.  Sprinkle with a little salt and pepper and stuff inside the zucchini.  Drizzle the top with the remaining tablespoon of olive oil.

Bake in the oven for 20-25 minutes or until zucchini becomes soft and the stuffing browns.

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