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Mushroom-Stuffed Zucchini Boats Recipe
|Small zucchini||2 Pound|
|Grated parmesan cheese||4 Tablespoon|
|Sliced mushrooms||1 Pound (Drained)|
|Onion||1 Medium, chopped|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Milk||1 Cup (16 tbs)|
|Black pepper||To Taste|
Serving size: Complete recipe
Calories 988 Calories from Fat 402
% Daily Value*
Total Fat 45 g69.9%
Saturated Fat 18.9 g94.7%
Trans Fat 0 g
Cholesterol 286.9 mg
Sodium 1747.5 mg72.8%
Total Carbohydrates 103 g34.2%
Dietary Fiber 18.1 g72.3%
Sugars 38.3 g
Protein 60 g120.5%
Vitamin A 97.1% Vitamin C 307.8%
Calcium 157.6% Iron 91.9%
*Based on a 2000 Calorie diet
Reduce heat and simmer, covered for about ten minutes.
Cut the zucchini in half lengthwise.
Remove the seeds with a small spoon.
Arrange the halves in a greased baking dish.
Place one teaspoon of margarine on each half.
Sprinkle with two tablespoons of the Parmesan cheese.
Prepare the filling by sauteing the mushrooms and onions in the four tablespoons margarine.
Remove from heat.
Stir in the bread crumbs, egg, salt, black pepper, red pepper and chervil.
Fill the zucchini halves with the mushroom filling.
Dot with the remaining margarine and Parmesan cheese.
Prepare the white sauce by heating the margarine in a skillet.
Add the flour and saute, stirring for a few seconds.
Gradually stir in the milk and salt, mixing well, until thickened.
Pour over the zucchini boats and bake at 375 degrees about twenty minutes.