While watching the Food Network Channel and wondering what to eat, I saw Rachel Ray making stuffed zucchini. I realized I had two zucchini in the fridge, along with some veggies. Of course, I had to tweak her recipe just a bit, but these turned out amazing. Daughter ate an entire zucchini with filling and wanted more. Too bad I only had two zucchini in the fridge. Good reason to visit the farmers market tomorrow morning. I love the tanginess of the Parmesan with the mushrooms and zucchini. These were good as a dinner, but would make a wonderful side dish to a meal. I’m thinking about adding this mixture to a Portabello mushroom next time.
Give these a shot and switch up the veggies if you dare. I wish I had a red pepper in the fridge, I would have added that too. This is the amount I used for two zucchini, but double it if there are more than two people eating.
1 small onion, diced
1 cup chopped mushrooms
1/2 cup fresh spinach
1/4 cup Parmesan cheese
1/4 cup shredded mozzarella
1 clove garlic, chopped
2 slices GF bread (I used Udi’s)
butter for bread
1/4 cup fresh parsley
1. Preheat oven to 350 degrees.
2. Slice zucchini in half longways and scoop out flesh (save for later). Place in a greased cooking dish.
3. Toast bread, butter while warm. Break it up and add parsley, then pulse in a processor till it looks like bread crumbs. Set aside.
4. Saute onions, mushrooms, spinach, garlic in a saute pan until mushrooms and onions start to brown and crisp up. Add the chopped insides of the zucchini and cook a few more minutes. Add salt/pepper to taste.
5. Add veggies to breadcrumbs, add Parmesan and mix well.
6. Scoop mixture into zucchini boats and spread out evenly.
7. Sprinkle with mozzarella and bake for 30 minutes, until zucchini is soft.
8. Let them sit for about 5-10 minutes then serve.
Rachel’s recipe called for an egg to be added to the mixture, but I omitted the egg and it was wonderful. I may try the egg for protein next time, but it’s good without also. Try it and let me know what you think.