Zucchini Stuffed With Mushrooms Recipe
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Zucchini Stuffed With Mushrooms
5 large Zucchini, about 3 pounds
6 Garlic cloves, thinly sliced
12 oz Mushrooms, thinly sliced
1 Onion, yellow, thinly sliced
1 cup , water
1/2 tbsp Kosher salt
2 tbsp Tarragon, fresh, chopped
1/2 cup Tomato, peeled, seeded,
-and diced
1/2 cup Chervil leaves
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). Chop the pulp and seeds and set aside. Blanch the zucchini
in boiling water for 5 minutes and then plunge into ice water. Leave
the shells in the water for 10 mintues.
Carefully drain and set aside.
Cut the remaining zucchini into quarters lengthwise and then into
1/4-inch slices. In a medium-size pan, combine the chopped zucchini,
zucchini slices, garlic, mushrooms, onion, water and salt.Cook over
medium-low heat, uncovered, for 35 to 40 minutes,or until the water
has evaporated. Remove from the heat and stir in the tarragon.
Stuff the zucchini shells with the vegetable mixture.
Place them in a shallow baking dish and bake at 350 degrees for 15
minutes. Finish cooking undcr the broiler for 3 to 4 minutes, or
until the stuffing begins to brown.
To serve, place 2 zucchini halves on each of 4 plates, sprinkle the
diced tomato over and around, and sprinkle with the chervil leaves.
Serving size: 1 3/4 cups 102 calories 1 g fat 0 mg chol 891 mg sod
Eat More, Weigh Less, by Dean Ornish,M.D./MM by DEEANNE |
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