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Baked Stuffed Zucchini
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| Baked Stuffed Zucchini 2 Servings, Prep Time: 25 Minutes, Cook Time: 5 Minutes Description 'You don't have to fuss to make a special side dish for tow, as this recipe proves,' says Sarah Rodgers of West Mifflin, Pennsylvania. 'It's so easy to dress up zucchini halves with this flavorful mushroom stuffing.' Ingredients | |
| 1 medium | zucchini |
| 6 large | fresh mushrooms, finely chopped |
| 1 | green onion, finely chopped |
| 1 tablespoon | butter |
| stick | margarine, alternative |
| 1/2 cup | white wine or chicken broth |
| 1/8 teaspoon | salt |
| 1 dash | white pepper |
| 2 teaspoons | grated Parmesan cheese |
Directions
Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside. In a nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.
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