Mushroom Stuffed Zucchini
Serves: 6
Mckayla Luettgen
1 January 1970
Based on User reviews:
44
Spice
54
Sweetness
54
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Mushroom (chopped fresh)2 tbsps
All-Purpose Flour1 tsp
Oregano (crushed dried)1 cup
Grated Parmesan CheeseDirections:
1
Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes
2
Drain the zucchini, and set aside to cool
3
Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini
4
Chop the scooped-out zucchini flesh
5
Melt the butter in a large skillet over medium heat
6
Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes
7
Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese
8
Heat the mixture until the cheese is melted and the filling is hot
9
Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese
10
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source
11
Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes