Zucchini stuffed with mushrooms: Submitted by: Jack | Date Added: 20 Nov 2010
Listed in: Fruits & Vegetables / Vegetables

3 medium zucchini
1 / 4 cup butter
1 cup chopped fresh mushrooms
3 tbsp. tablespoons chopped onion
1 clove garlic, minced
1 egg beaten
1 pinch ground marjoram
2 / 3 cup grated Canadian Cheddar cheese divided
Salt and pepper
1 / 4 cup bread crumbs
1 tsp. tablespoons melted butter

Preheat oven to 350 degrees F. In a large saucepan of boiling water, cook the zucchini for 5 minutes. Drain, then cut them in half lengthwise on. The coring with a spoon, then chop the flesh. Reserve the zucchini shells.

In a medium skillet, melt 1 / 4 cup butter. A medium-high heat, sauté champirnons, onion and garlic until they are tender and liquid has evaporated. Reduce heat to low, add the chopped zucchini and cook 5 minutes, stirring constantly. Remove from heat and let cool slightly. Beat in egg, marjoram and half the cheddar, salt and pepper to taste.

Place zucchini in a recessed shallow baking dish. Top with the mushroom mixture and zucchini.

Mix crumbs with 1 tbsp. tablespoons melted butter sprinkle over the stuffed zucchini. Sprinkle with remaining cheese. Bake 30 minutes or until the zucchini is heated through.

Makes 6 servings.

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