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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.) -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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