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Zucchini Stuffed With Mushrooms

Zucchini Stuffed With Mushrooms recipe image
This International main features Zucchini, about 3 pounds, Cloves; thinly sliced, Mushrooms; thinly sliced, Onion. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. 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: 4
Calories: 92.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
This International main features Zucchini, about 3 pounds, Cloves; thinly sliced, Mushrooms; thinly sliced, Onion. It delivers aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. 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 lg Zucchini, about 3 pounds
  • 6 Garlic Cloves; thinly sliced
  • 12 ounce Mushrooms; thinly sliced
  • 1 Onion, yellow; thinly sliced
  • 1 cup ;water
  • 1/2 tablespoon Kosher salt
  • 2 tablespoon Tarragon, fresh; chopped
  • 1/2 cup Tomato; peeled, seeded,
Directions
  1. 1
    and diced 1/2 c Chervil leaves
  2. 2
    Cut 4 zucchini in half lengthwise and carefully scoop out the pulp and seeds, taking care not to break the skins (leave 1/4 inch of pulp in shell).
  3. 3
    Chop the pulp and seeds and set aside.
  4. 4
    Blanch the zucchini in boiling water for 5 minutes and then plunge into ice water.
  5. 5
    Leave the shells in the water for 10 mintues.
  6. 6
    Carefully drain and set aside.
  7. 7
    Cut the remaining zucchini into quarters lengthwise and then into 1/4-inch slices.
  8. 8
    In a medium-size pan,
  9. 9
    combine the chopped zucchini, zucchini slices, garlic, mushrooms, onion, water and salt.
  10. 10
    Cook over medium-low
  11. 11
    heat , uncovered, for 35 to 40 minutes,or until the water has evaporated.
  12. 12
    Remove from the heat and stir in the tarragon.
  13. 13
    Stuff the zucchini shells with the vegetable mixture.
  14. 14
    Place them in a shallow baking dish and bake at 350 degrees for 15 minutes.
  15. 15
    Finish cooking undcr the broiler for 3 to 4 minutes, or until the stuffing begins to brown.
  16. 16
    serve ,
  17. 17
    place 2 zucchini halves on each of 4 plates,
  18. 18
    sprinkle the diced tomato over and around, and
  19. 19
    sprinkle with the chervil leaves

Nutrition Facts

Servings 4

Amount Per Serving
Calories 92.7kcal
% Daily Value *
Total Fat 1.3g2%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 7339.0mg306%
Total Carbohydrate 14.9g5%
Dietary Fiber 4.6g19%
Sugars 9.4g
Protein 11.1g23%

* 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, broiling, chopped, cloves, fresh, international, kosher, main, mushrooms, onion, peeled, pounds, salt, seeded, sliced, stuffed, stuffing, tarragon
Read it online: https://www.chefs-mate.com/recipe/zucchini-stuffed-with-mushrooms/