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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 medium zucchini |
6 large fresh mushrooms, finely chopped |
1 green onion, finely chopped |
1 tablespoon(s) butter |
1/2 cup(s) white wine or chicken broth |
1/8 teaspoon(s) salt |
dash white pepper |
2 teaspoon(s) grated parmesan cheese |
Directions:
1. • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside.
2. • In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
3. • Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain.
4. • Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.
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