Zucchini Stuffed With Veggies |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
This is a favourite of mine and I've been making it for years. I hope you enjoy it. Ingredients:
2-3 zucchini's, washed, ends trimmed off and cut in half lengthwise |
note: depends on the size of zucchini to determine how many you use. |
3 teaspoons olive oil |
4 tablespoons onion, finely chopped |
2 garlic cloves, finely chopped or minced |
1/2 celery rib, washed, peeled and finely chopped |
4 mushrooms, any dirt wiped off, stems removed and chopped |
2 tablespoons fresh parsley, rinsed, dried and chopped |
1/2 teaspoon dried basil *i use fresh from my garden |
1/2 teaspoon dried oregano |
salt and pepper to taste or mrs. dash |
3/4 cup spaghetti sauce |
3-4 tablespoons seasoned breadcrumbs |
4 teaspoons parmesan/romano cheese |
note: if you want a little colour and crunch, grated carrot can also be added. i have also added lightly toasted pine nuts to the stuffing and that too is delicious. another delicious addition is chopped baby spinach. i'd say this recipe is user friendly ;) |
Directions:
1. Take the zucchini and gently scoop out the center with either a melon baller or a teaspoon. Set aside in a bowl to be added to the stuffing mixture.
2. Preheat the oven to 350ºF (180ºC).
3. Heat olive oil in a medium skillet over medium to medium-high heat and add onion, garlic, celery and mushrooms.
4. Sauté for 4-5 minutes.
5. Add spaghetti sauce and heat.
6. Stir in breadcrumbs, parsley, basil, oregano, salt and pepper/Mrs. Dash to taste.
7. Add reserved zucchini pulp to sauce mixture and stir to blend.
8. Fill the hollowed zucchini shells with the sauce mixture and top each with Parmesan cheese.
9. Bake on a sprayed cookie sheet or Pyrex dish for 15-20 minutes or until cheese is nicely browned.
|
|