Mushroom Stuffed Zucchini Boats
|Zucchini||4 Large, halved lengthwise|
|French bread slice||4 , crusts removed|
|Milk||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Fresh mushrooms||1⁄2 Pound, cleaned and chopped|
|Garlic||1 Clove (5 gm), smashed and chopped|
|Onion||1 Large, sliced and cooked|
|Grated gruyere cheese||1⁄4 Cup (4 tbs)|
Preheat oven to 375 Â°F (190 Â°C).
Use spoon to hollow out zucchini shells. Chop zucchini flesh and set aside.
Place zucchini shells in saucepan containing salted, boiling water. Cook 4 minutes. Place saucepan under cold, running water to stop cooking process. Drain and dry zucchini shells. Arrange in greased baking dish.
Soak bread in milk for 3 minutes. Remove bread from bowl and squeeze out excess milk. Set bread aside.
Heat olive oil in frying pan over high heat. Add chopped zucchini flesh and season well. Cook 6 minutes over medium heat.
Add mushrooms and garlic; season and cook 7 minutes.
Mix in bread, then add cooked onion. Mix again and cook 3 minutes.
Divide mixture between zucchini shells and sprinkle with cheese. Cook 18 minutes in oven.
Serving size: Complete recipe
Calories 1154 Calories from Fat 515
% Daily Value*
Total Fat 58 g88.5%
Saturated Fat 17.7 g88.6%
Trans Fat 0 g
Cholesterol 5.6 mg1.9%
Sodium 794.9 mg33.1%
Total Carbohydrates 126 g41.9%
Dietary Fiber 18.7 g74.8%
Sugars 38.3 g
Protein 48 g96.7%
Vitamin A 33.3% Vitamin C 275.7%
Calcium 40.5% Iron 39.3%
*Based on a 2000 Calorie diet