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Zucchini Stuffed With Mushrooms (1 Pt

Zucchini Stuffed With Mushrooms (1 PT recipe image
This International breakfast features Zucchini (about 3 lbs, Garlic -- thinly sliced, Medium mushrooms -- thinly sliced, Onion -- thinly sliced, Water. It delivers aromatic, well-seasoned taste. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 192.6
Dietary: Gluten-free, Vegan, Vegetarian
Description
This International breakfast features Zucchini (about 3 lbs, Garlic -- thinly sliced, Medium mushrooms -- thinly sliced, Onion -- thinly sliced, Water. It delivers aromatic, well-seasoned taste. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 5 large Zucchini (about 3 lbs)
  • 6 cloves Garlic -- thinly sliced
  • 12 ounces Medium mushrooms -- thinly sliced
  • 1 yellow Onion -- thinly sliced
  • 1 cup Water
  • 1/2 tablespoon Kosher salt
  • 2 tablespoons Fresh tarragon -- chopped
  • 1/2 cup Tomato -- peeled, seeded
  • Diced
  • 1/2 cup Chervil leaves
Directions
  1. 1
    Cut 4 zucchini in half lengthwise and carefully scoop out the pulp and seeds, taking care not to break the skins (leave 1/4" of pulp in shell).
  2. 2
    Chop the pulp and seeds and set aside.
  3. 3
    Blanch the zucchini in boiling water for 5 minutes and then plunge into ice water.
  4. 4
    leave the shells in the water for 10 minutes.
  5. 5
    Carefully drain and set aside.
  6. 6
    Cut the remaining zucchini into quarters lengthwise and then into 1/4" slices.
  7. 7
    In a medium size pan,
  8. 8
    combine the chopped zucchini, zucchini slices, garlic mushrooms, onion, water and salt.
  9. 9
    Cook over medium low heat, uncovered, for 35 to 40 minutes, or until the water has evaporated.
  10. 10
    Remove from the heat and stir in the tarragon.
  11. 11
    Stuff the zucchini shells with the vegetable mixture.
  12. 12
    Place them in a shallow baking dish and bake at 350 for 15 minutes.
  13. 13
    Finish cooking under the broiler for 3 to 4 minutes, or until the stuffing begins to brown.
  14. 14
    serve ,
  15. 15
    place 2 zucchini halves on each of 4 plates,
  16. 16
    sprinkle the diced tomato over and around, and
  17. 17
    sprinkle with the chervil leaves.
  18. 18
    ; 5.8

Nutrition Facts

Servings 1

Amount Per Serving
Calories 192.6kcal
% Daily Value *
Total Fat 3.6g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 7340.9mg306%
Total Carbohydrate 39.3g14%
Dietary Fiber 12.3g50%
Sugars 9.2g
Protein 13.2g27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: about, baking, boiling, breakfast, broiling, chervil, chopped, diced, fresh, garlic, international, kosher, lbs, leaves, medium, mushrooms, onion, peeled, salt, seeded
Read it online: https://www.chefs-mate.com/recipe/zucchini-stuffed-with-mushrooms-1-pt/