Tuesday, October 18, 2011
Italian Stuffed Zucchini
1 large egg, slightly beaten
3 Tbs. mushrooms, finely chopped
1/3 cup fine plain whole wheat bread crumbs
1/3 cup fresh Parmesan cheese, finely grated
1 Tbs. yellow onion, finely chopped
1 clove fresh garlic, finely minced
1 Tbs. dried parsley
1/4 tsp. dried thyme
1/8 tsp. sea salt
Dash of ground black pepper, to taste
1 Tbs. olive oil
Preheat oven to 350 degrees F.
Wash zucchini. Boil a large pot of lightly salted water. Add zucchini to boiling water and boil uncovered for 10 minutes. Drain and cool.
Once cooled enough to handle, halve each zucchini lengthwise. Using a spoon, scoop out the pulp and set pulp aside. Arrange hallowed out zucchini, skin side down, in a greased 9 x 13 baking dish.
On a cutting board chop zucchini pulp until fairly mashed. Transfer pulp to a medium-sized bowl, being sure to drain most of the liquid first. Mix pulp and egg together. Add mushrooms, bread crumbs, cheese, onion, garlic, parsley, and thyme. Mix well. Evenly stuff each zucchini with the pulp mixture. Drizzle with oil.
Bake, uncovered, for 25 to 30 minutes.