Mushroom Stuffed Zucchini Boats Recipe
Ingredients
| 4 large zucchini, halved lengthwise | ||
| 4 slices French bread, crusts removed | ||
| Milk | 1/4 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Mushrooms | 1/2 Pound, chopped | |
| Garlic | 1 Clove (5gm), smashed | |
| 1 large onion, sliced and cooked | ||
| Gruyere cheese | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Preheat oven to 375 °F (190 °C).
Use spoon to hollow out zucchini shells. Chop zucchini flesh and set aside.
Place zucchini shells in saucepan containing salted, boiling water. Cook 4 minutes. Place saucepan under cold, running water to stop cooking process. Drain and dry zucchini shells. Arrange in greased baking dish.
Soak bread in milk for 3 minutes. Remove bread from bowl and squeeze out excess milk. Set bread aside.
Heat olive oil in frying pan over high heat. Add chopped zucchini flesh and season well. Cook 6 minutes over medium heat.
Add mushrooms and garlic; season and cook 7 minutes.
Mix in bread, then add cooked onion. Mix again and cook 3 minutes.
Divide mixture between zucchini shells and sprinkle with cheese. Cook 18 minutes in oven.
Use spoon to hollow out zucchini shells. Chop zucchini flesh and set aside.
Place zucchini shells in saucepan containing salted, boiling water. Cook 4 minutes. Place saucepan under cold, running water to stop cooking process. Drain and dry zucchini shells. Arrange in greased baking dish.
Soak bread in milk for 3 minutes. Remove bread from bowl and squeeze out excess milk. Set bread aside.
Heat olive oil in frying pan over high heat. Add chopped zucchini flesh and season well. Cook 6 minutes over medium heat.
Add mushrooms and garlic; season and cook 7 minutes.
Mix in bread, then add cooked onion. Mix again and cook 3 minutes.
Divide mixture between zucchini shells and sprinkle with cheese. Cook 18 minutes in oven.
Chef
