Mushroom Jack Stuffed Zucchini Recipe
Ingredients
| Zucchini | 2 Medium | |
| Bell pepper | 1/4 Cup (16 tbs), diced | |
| Celery | 1/2 Cup (16 tbs) | |
| Onion | 1/2 Cup (16 tbs), diced | |
| Garlic | 1 Clove (5gm), minced | |
| Butter | 1 Teaspoon | |
| Water chestnuts | 1/2 Cup (16 tbs), thinly sliced | |
| Mushrooms | 1 Cup (16 tbs) | |
| Tomatoes | 2 | |
| Jack cheese | 3 Ounce, shredded | |
| Sweet basil | 1/8 Teaspoon | |
| Pepper | 1 To taste |
Directions
MAKING
Zucchini
1 Cut zucchini lengthwise and scoop the pulp out, leave the shell.
2 Steam for 6 to 10 minutes.
Stuffing:
3 In a skillet, add butter.
4 Add bell pepper, celery, onion, and garlic to the skillet and saute till tender-crisp.
5 Add water chestnuts, mushrooms, and tomatoes and saute for another 2 minutes.
6 Add sweet basil, pepper, and half the shredded cheese. Mix all the ingredients throughly.
7 Stuff zucchini shells with the mixture.
8 Bake in a 350 degrees farenheit oven for 25 minutes.
9 Sprinkle cheese on top and broil until the cheese melts (for about 1 minute)
SERVING
10 Serve hot.
Zucchini
1 Cut zucchini lengthwise and scoop the pulp out, leave the shell.
2 Steam for 6 to 10 minutes.
Stuffing:
3 In a skillet, add butter.
4 Add bell pepper, celery, onion, and garlic to the skillet and saute till tender-crisp.
5 Add water chestnuts, mushrooms, and tomatoes and saute for another 2 minutes.
6 Add sweet basil, pepper, and half the shredded cheese. Mix all the ingredients throughly.
7 Stuff zucchini shells with the mixture.
8 Bake in a 350 degrees farenheit oven for 25 minutes.
9 Sprinkle cheese on top and broil until the cheese melts (for about 1 minute)
SERVING
10 Serve hot.
Chef
