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Mushroom Stuffed Zucchini Recipe

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This recipe for Mushroom Stuffed Zucchini, by , 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 medium zucchini
1 envelope of instant cream of mushroom soup with mushrooms
cup hot water
1 tsp. lemon juice
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 350 oven for 15-20 minutes or until tender. Label and freeze the 2nd bundle. To serve bake in 400 oven 30-40 minutes. Makes 2 servings.

 

 

 

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