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Stuffed Zucchini

  • 55minutes
  • 193calories

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Source: www.food.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 7 fresh zucchini (4-6 inches long)

  2. 1/2 cup onion , chopped

  3. 1/4 cup olive oil

  4. 1/2 cup fresh mushrooms , coarsely chopped

  5. 1 garlic clove , minced

  6. 1 (3 ounce) package cream cheese

  7. 1 egg , beaten

  8. 1/2 cup parmesan cheese

  9. 3/4 cup fresh parsley , chopped

  10. 1/8 teaspoon pepper parmesan cheese

Instructions Jump to Ingredients ↑

  1. Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.

  2. Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.

  3. Add cream cheese, egg, Parmesan, parsley, and pepper.

  4. Mix well; cook for about 10 minutes.

  5. Cool filling slightly and fill zucchini shells.

  6. Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top. ?

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