Zucchini Stuffed with Mushrooms (1 PT) Recipe - Cooking Index
Zucchini Stuffed with Mushrooms (1 PT) Recipe - Cooking Index
| 5 cups | 1185ml | Zucchini (about 3 lbs) (large) |
| 6 | Garlic - thinly sliced | |
| 12 oz | 340g | Medium mushrooms - thinly sliced |
| 1 | Yellow onion - thinly sliced | |
| 1 cup | 237ml | Water |
| 1/2 tablespoon | 7.5ml | Kosher salt |
| 2 tablespoons | 30ml | Fresh tarragon - chopped |
| 1/2 cup | 31g / 1.1oz | Tomato - peeled, seeded diced |
| 1/2 cup | 20g / 0.7oz | 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" 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 minutes. Carefully drain and set aside.
Cut the remaining zucchini into quarters lengthwise and then into 1/4"
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.
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 350º for 15 minutes. Finish cooking under
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
Per serving: 76.2 Cals; 1.0 total fat (0.5 sat fat); 0mg chol; 16g carb;
4.1g fiber; 5.8g protein; 722mg sodium
MC Formatted & WW Pointed by Mary [[email protected]]
Source:
Mr. Paul Newman's, Newman's Own Cookbook
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