White Wine Vegetables Stuffed Zucchini |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 2 |
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It's that time of year again, and I have zucchini and tomatoes running out of my ears! I wanted to come up with a new stuffed zucchini recipe and this is it! Serve as a light lunch or side dish to dinner ;) Ingredients:
1 zucchini, cut in half length wise ( i cut my halves in half too, to end up with 4 pieces, but that was just preference) |
4 small mushrooms (button or baby bella), chopped |
2 cloves garlic, chopped |
2 green onions, sliced thin |
2 tbs dry white wine |
4 roma tomatoes, chopped |
1 tsp dried basil |
1/2 cup bread crumbs |
1/2 cup shredded mozzarella |
Directions:
1. Scoop out the insides of the zucchini and chop half, discard the rest. Heat some olive oil in a pan and saute the zucchini pulp, mushrooms, green onion and garlic until softened. Pour in the wine and cook a couple of minutes until most of the liquid is dissolved. Stir in the tomatoes and basil. Season with S&P to taste. Let cook about 1 minute. Remove from heat stir in the bread crumbs.
2. Sprinkle the zucchini shells with salt on the inside. Stuff each half with the mixture. Top Equally with cheese. Place on a greased baking sheet or in a baking dish and bake about 35 to 40 minutes.
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