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Zucchini With Cheese And Mushroom Stuffing

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Ingredients
  Zucchini 3 Medium
  Chopped onion 2 Tablespoon
  Butter/Margarine 1 Tablespoon
  Provolone cheese 4 Ounce, shredded to make 1 cup
  Canned chopped mushrooms 4 Ounce, drained (1 Can)
  All purpose flour 2 Tablespoon
  Grated parmesan cheese/Romano cheese 2 Tablespoon
  Dairy sour cream 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried basil 1⁄2 Teaspoon, crushed
Directions

Cut off ends of zucchini; halve zucchini lengthwise.
In covered skillet cook zucchini in a small amount of boiling salted water for 5 to 10 minutes or till crisp-tender.
Drain.
Scoop out pulp, leaving 1/4 inch shell.
Chop enough zucchini pulp to make about 3/4 cup; set aside.
In small skillet cook onion in butter or margarine till tender.
Combine provolone cheese, mushrooms, flour, parmesan or romano cheese, sour cream, salt, basil, and the reserved zucchini pulp.
Add cooked onion; mix lightly.
Fill zucchini shells with cheese mixture; arrange in 10x6x2-inch baking dish.
Bake, uncovered, in 350° oven for 20 to 25 minutes or till heated through.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini

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