 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
You don't have to fuss to make a special side dish for tow, as this recipe proves, says Sarah Rodgers of West Mifflin, Pennsylvania. It's so easy to dress up zucchini halves with this flavorful mushroom stuffing. Ingredients:
1 medium zucchini |
6 large fresh mushrooms, finely chopped |
1 green onion, finely chopped |
1 tablespoon butter |
1/2 cup white wine or chicken broth |
1/8 teaspoon salt |
dash white pepper |
2 teaspoons 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. Yield: 2 servings.
|
|