Veggie stuffed zucchini^
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | mediums | Zucchini (5oz each) |
| 1½ | teaspoon | Canola oil |
| ⅓ | cup | Chopped onion |
| 2 | cloves | Garlic, minced |
| 1 | cup | Chopped fresh mushrooms |
| 1 | medium | Tomato, chopped (1c) |
| 1 | tablespoon | Unseasoned dry bread crumbs |
| ¼ | teaspoon | Dried chervil leaves |
| ⅛ | teaspoon | Pepper |
| 3 | tablespoons | Parmesan cheese, optional |
Directions
Preheat oven to 375F. Cut zucchini in half lengthwise. Scoop out pulp, leaving ¼" shells. Coarsley chop pulp. Set shells and pulp aside.
Heat oil over medium heat in a 10" nonstick skillet. Stir in onion and garlic. Cook 2-3 minutes or until onion is crisp-tender, stirring occasionally. Add reserved pulp and mushrooms to skillet. Cook 2-3 minutes or until pulp is crisp-tender, stirring frequently. remove from heat. Stir in tomato, bread crumbs, chervil and pepper.
Spoon mixture evenly into shells. Arrange in a 11x7" baking dish.
Cover with foil and bake 25-30 minutes or just until shells are crisp-tender. Sprinkle with Parmesan cheese. Let stand 5 minutes before serving. 6 servings.
Per serving: 38 calories, 2 g protein, 1 g fat (23%), 6 g carbohydrate, 0 mg cholesterol, 15 mg sodium, 2 g fiber.
Submitted By CAROLYN SHAW On 08-24-95