Veggie Stuffed Zucchini^ Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3 medium: Zucchini, 5oz each
1 medium: Tomato, chopped, 1c
1 1/2 tsp: Canola oil,
1 tbsp: Unseasoned dry bread crumbs,
1/3 cup: Chopped onion,
1/4 tsp: Dried chervil leaves,
2 centiliter: Garlic, minced
1/8 tsp: Pepper,
1 cup: Chopped fresh mushrooms,
3 tbsp: Parmesan cheese, optional
Directions:
Preheat oven to 375F. Cut zucchini in half lengthwise. Scoop out pulp,
leaving 1/4" shells. Coarsley chop pulp. Set shells and pulp aside.
Heat oil over medium heat in a 10" nonstick skillet. Stir in onion and
garlic. Cook 2-3 minutes or until onion is crisp-tender, stirring
occasionally. Add reserved pulp and mushrooms to skillet. Cook 2-3
minutes or until pulp is crisp-tender, stirring frequently. remove
from heat. Stir in tomato, bread crumbs, chervil and pepper.
Spoon mixture evenly into shells. Arrange in a 11x7" baking dish.
Cover with foil and bake 25-30 minutes or just until shells are
crisp-tender. Sprinkle with Parmesan cheese. Let stand 5 minutes
before serving. 6 servings.
Per serving: 38 calories, 2 g protein, 1 g fat (23%), 6 g
carbohydrate, 0 mg cholesterol, 15 mg sodium, 2 g fiber.
Submitted By CAROLYN SHAW On 08-24-95
Source from luhu.jp
leaving 1/4" shells. Coarsley chop pulp. Set shells and pulp aside.
Heat oil over medium heat in a 10" nonstick skillet. Stir in onion and
garlic. Cook 2-3 minutes or until onion is crisp-tender, stirring
occasionally. Add reserved pulp and mushrooms to skillet. Cook 2-3
minutes or until pulp is crisp-tender, stirring frequently. remove
from heat. Stir in tomato, bread crumbs, chervil and pepper.
Spoon mixture evenly into shells. Arrange in a 11x7" baking dish.
Cover with foil and bake 25-30 minutes or just until shells are
crisp-tender. Sprinkle with Parmesan cheese. Let stand 5 minutes
before serving. 6 servings.
Per serving: 38 calories, 2 g protein, 1 g fat (23%), 6 g
carbohydrate, 0 mg cholesterol, 15 mg sodium, 2 g fiber.
Submitted By CAROLYN SHAW On 08-24-95
Source from luhu.jp