Cheese-Stuffed Zucchini |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 large zucchini | 6 ounces mozzarella, diced | 1/4 pound fresh mushrooms, sliced or 1 can (4 ounces) sliced mushrooms |
| 1 tablespoon chopped fresh parsley | 1 clove garlic, minced | 1 tespoon sweet basil |
| 2 or 3 tablespoons grated Parmesan or Romano cheese | salt and pepper to taste | pinch nutmeg |
| 2 tablespoons olive oil | bread crumbs | |
| 1 | Preheat oven to 350 F. Cut ends off zucchini, wash and scrape lightly. Cut in half, lengthwise, and scoop out pulp. Blend pulp with remaining ingredients, except bread crumbs. Fill zucchini cases with mixture. Arrange side by side in oiled baking dish. Sprinkle with bread crumbs and drizzle a little oil over them. Cover (use aluminum foil if dish has no cover) and bake 30 minutes. Remove cover and continue baking an additional 15 minutes. |