Savoury Side Dish
Mushroom Stuffed Zucchini
Serve as a sit down appetizer with mixed greens tossed in Dijon vinaigrette or as a vegetable side dish. For variety, try cremini, shitake or a combination of mushrooms.
Preparation Time:
25 Minutes
Ingredients:
| 6 | medium zucchini | |
| 2 tbsp | butter | 30 mL |
| 2 cups | chopped mushrooms | 500 mL |
| 1/2 cup | diced onion | 125 mL |
| 2 | garlic cloves, minced | |
| 1 | egg, beaten | |
| 1/4 tsp | ground majoram | 1 mL |
| 1-1/3 cup | shredded Canadian Cheddar cheese, divided | 325 mL |
| salt and pepper | ||
| 1/2 cup | fine dry bread crumbs | 125 mL |
| 1 tbsp | butter, melted | 15 mL |
Instructions:
Preheat oven to 350F (180C).
In large pot, cook zucchini in boiling water 5 minutes; drain and rinse under cold water. Cut zucchini in half lengthwise, scoop out pulp and chop. Reserve shells.
In non-stick skillet, melt 2 tbsp (30 mL) of butter over medium-high heat. Cook mushrooms, onions, and garlic until liquid has evaporated. Add zucchini pulp, cook and stir for 5 minutes or until most of the liquid has evaporated. Remove from heat and let cool slightly. Stir in egg, marjoram and half of the Canadian Cheddar cheese. Add salt and pepper to taste.
On a rimmed baking sheet lined with parchment paper place zucchini shells. Divide mushroom-zucchini mixture evenly amoung shells. Combine bread crumbs and 1 tbsp (15 mL) melted butter and remaining cheese. Sprinkle over filled shells. Bake for 30 minutes or until cheese has melted and topping is golden.
Credit: Dairy Farmers of Canada (www.dairygoodness.ca) / Photo and recipe from Cooking Made Easy, ©1996, Brimar Publishing Inc