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"The belly rules the mind."--Spanish Proverb

Mushroom Stuffed Zucchini Recipe

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This recipe for Mushroom Stuffed Zucchini is from The Gigliotti Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

(Zucchini Boats)
Ingredients:  
Ingredients:  
6 medium zucchini
¾ cup chopped mushrooms
3 tablespoons oil
1 large or 2 small crushed garlic cloves
1 large egg and 1 egg white
¼ tsp marjoram, heaping
1½ tsp minced parsley
pepper
Directions:
Directions:
Wash zucchini. Parboil 8-10 minutes. Drain, cool, and split lengthwise. Remove pulp and chip finely. Sauté garlic in oil until golden. Discard garlic. Sauté mushrooms and onions in garlic floared oil. Add herbs, pepper, and pulp. Cool.

Slightly beat eggs, stir into vegetables.

Fill shells (zucchini) with mushroom mixture. Transfer to oiled shallow baking pan. Bake 350 degrees for 30 minutes (or with roast at 325 degrees for 40-45 minutes).

 

 

 

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