Ingredients Jump to Instructions ↓

  1. 5 cups 1185ml Zucchini (about 3 lbs) (large)

  2. 6 Garlic - thinly sliced

  3. 12 oz 340g Medium mushrooms - thinly sliced

  4. 1 Yellow onion - thinly sliced

  5. 1 cup 237ml Water

  6. 1/2 tablespoon 7 1/2ml Kosher salt

  7. 2 tablespoons 30ml Fresh tarragon - chopped

  8. 1/2 cup 31g / 1.1oz Tomato - peeled, seeded diced

  9. 1/2 cup 20g / 0.7oz Chervil leaves

Instructions Jump to Ingredients ↑

  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. 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 minutes. Carefully drain and set aside.

  3. Cut the remaining zucchini into quarters lengthwise and then into 1/4"

  4. 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.

  5. Remove from the heat and stir in the tarragon.

  6. Stuff the zucchini shells with the vegetable mixture. Place them in a shallow baking dish and bake at 350º for 15 minutes. Finish cooking under the broiler for 3 to 4 minutes, or until the stuffing begins to brown.

  7. To serve, place 2 zucchini halves on each of 4 plates, sprinkle the diced tomato over and around, and sprinkle with the chervil leaves.

  8. Serving size: 1 3/4 cups Per serving: 76.2 Cals; 1.0 total fat (0.5 sat fat); 0mg chol; 16g carb;

  9. 4.1g fiber; 5.8g protein; 722mg sodium MC Formatted & WW Pointed by Mary []


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