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Baked Stuffed Zucchini

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(Recipe ID: 329)

Serves 4

Preparation time: 30 minutes; Cook time: 45 minutes

Source: Vito De Carolis

There are many ways to stuff a zucchini.  This recipe will become one of your favorite.

Ingredients

Items indicated with an astrisk (*) available for purchase in the Avanti Savoia store. See below to add these items to your cart.

  • 4 Small zucchini
  • 3 tablespoons Extra Virgin Olive oil *
  • 1/4 cup Onion, chopped
  • 1 cup Fresh white button mushrooms, sliced
  • 1/4 cup Green pepper, chopped
  • 1/2 teaspoon Dried oregano leaves *
  • 1/2 teaspoon Fine sea salt *
  • 1/4 teaspoon Black peppercorn, freshly ground *
  • 1/4 cup Fine dry bread crumbs
  • 4 tablespoons Jarlsberg, shredded

Instructions

  1. Cut a thin, lengthwise slice from each zucchini. 
  2. Scoop or cut out pulp, leaving a shell about 1/8 inch thick.
  3. Coarsely chop pulp (there should be about 1 1/2 cups).
  4. Place zucchini shells cut side down in a 10x6x1 3/4-inch baking dish.
  5. Fill with 1/8 inch hot water.
  6. Cover with foil.
  7. Bake in 425 degree oven for 15 minutes or until tender.
  8. Meanwhile, in a large frying pan heat the olive oil over medium heat.
  9. Add onion, stir occasionally, cook 2 to 3 mintues or until tender.
  10. Add chopped zucchini pulp, mushrooms, green pepper, oregano, salt and peppercorn.
  11. Stirring occasionally cook 10 minutes or until vegetables are tender.
  12. Stir in bread crumbs.
  13. Drain cooked zucchini shells.
  14. Fill with mushroom mixture.
  15. Sprinkle each with 1 tablespoon of the cheese.
  16. Bake in 425 degree oven 12 to 15 minutes or until heated through.
  17. Serve warm.

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