"C. James Strutz" > wrote in message
...
> I planted some really cool round zucchinis this year and just
> harvested the first one. They are perfect for stuffing - I'm looking
> for something interesting to stuff them with, not the typical zucchini
> pulp with tomatoes and rice. Anyone have a favorite stuffed zucchini
> recipes you'd like to share? Thanks in advance.
>
>


Stuffed Zucchini

This is great vegetarian dish that can be used as the main dish or cut into
smaller portions and served as a side item. Makes 4 main course servings.

Here's what you'll need:
1 large zucchini(about 10 inches long, 3 inches wide)
3 Tbsp butter
1/4 cup chopped onions
1 clove garlic, finely minced
1 cup sliced fresh mushrooms
3/4 cup ricotta cheese
1/2 cup shredded mozzarella cheese
2 Tbsp grated Parmesan cheese
1/2 cup soft white bread crumbs
1 teaspoon dried Italian herbs
1/2 tsp salt
1/2 tsp black pepper

Cut zucchini in half lengthwise and crosswise. Scoop out the inner pulp,
leaving a 1/4 inch-thick shell; set the 4 shells aside. Dice the zucchini
pulp. Melt butter in a large skillet. Add onions and garlic; saute 2
minutes.
Add diced zucchini pulp; saute 2 minutes. Add mushrooms; saute just until
mushrooms are tender. Stuff into zucchini shells.
In a mixing bowl, combine ricotta, mozzarella, and Parmesan cheeses, bread
crumbs, Italian herbs, salt, and pepper; mix well. Stir cheese mixture. Top
with vegetables already in the zucchini shells.
Bake at 325* for about 1/2 hour, or until all is hot, browned, and bubbly.

Yummm.....