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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mushroom Stuffed Zucchini Recipe

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This recipe for Mushroom Stuffed Zucchini is from Grandma Lane's, 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:
Ingredients:  
Ingredients:  
1 medium zucchini
1 envelope of instant cream of mushroom soup with mushrooms
¼ cup hot water
1 tsp. lemon juice
½ cup sliced fresh mushrooms
Directions:
Directions:
Slice zucchini in half lengthwise. Scoop out and chop pulp. Combine soup, water and lemon juice. Add pulp and mushrooms, mix well. Spoon filling into zucchini shells.Place in center of a length of foil, large enough to allow wrapping. Bring two foil sides up over zucchini. Fold down loosely in a series of locked folds allowing for heat circulation and expansion.Fold short ends up and over, crimp to seal. Bake one bundle in 350º oven for 15-20 minutes or until tender. Label and freeze the 2nd bundle. To serve bake in 400º oven 30-40 minutes. Makes 2 servings.

 

 

 

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