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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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this is a really easy dish that is always received well when i make it for company. its even pretty good with less or none of the cheese if you want something more healthy. Ingredients:
2 large zucchini |
1/2 large sweet onion, diced |
5 -8 mushrooms, chopped |
1 jalapeno, diced |
2 tablespoons butter |
3 garlic cloves, diced |
2 tablespoons lemon juice |
1/2 cup sharp cheddar cheese, shredded |
pepper |
Directions:
1. preheat oven to 400.
2. slice zucchini in half lengthwise and using a spoon scrap out the pulp, like a canoe, leaving the skin intact(about 1/4 thick); set aside.
3. in a large skillet melt butter, add garlic and onion and sauté.
4. add lemon juice and equal parts mushrooms to zucchini pulp to the skillet, sauté.
5. cook until the excess moisture evaporates. add the shredded cheese and stir.
6. fill the zucchini canoe with the mushroom mixture and bake for 20 minutes.
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