Mushroom Cheese Stuffed Zucchini
 

Mushroom Cheese Stuffed Zucchini

Yield: 2 to 4 servings

1 (7 to 8 inches) zucchini (3 to 5 inches in diameter)
1 Tablespoon oil
1/3 cup finely chopped onion
1 large clove garlic, mashed
3 cups chopped mushrooms
1/2 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup finely shredded cabbage
1 egg, beaten
1 cup grated Monterey Jack cheese

Cut zucchini in half lengthwise and steam above water for 10 to 12 minutes
or until tender. Cool slightly and scoop out pithy interior and discard
(or add to compost), leaving a shell about 1/3 inch thick. Salt lightly
and invert to drain.
Saute onion in oil until tender and add garlic and mushrooms. When
mushrooms have cooked slightly, add seasonings and cabbage and cook until
cabbage softens.
In a bowl, mix egg with cheese and stir in sauteed mixture. Set zucchini
halves in a shallow pan and fill shells with the mixture. Pour a little
water around zucchini (1/3 cup) and cover with foil.
Bake at 350 F for 15 minutes, then uncover and bake until filling is
set (about 8 to 10 minutes.)

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