Guest Author - Amy Ralston Young
This is a great recipe and there are so many different options! You can add ground beef instead of mushrooms and rice instead of bread crumbs if you prefer, but it tastes great with all vegetables too!
3 medium Zucchini
1 1/2 tsp Canola oil
1/3 c Chopped onion
2 Cloves garlic; minced
1 c Chopped fresh mushrooms
1 medium Tomato; chopped
1 c Unseasoned dry bread crumbs
1/4 tsp Dried parsley
1/8 tsp Pepper
3 tbsp Parmesan cheese
cilantro for garnish
Preheat oven to 375°.
Cut zucchini in half lengthwise.
Scoop out pulp, leaving 1/4" shells. Coarsely 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, parsley 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 and cilantro.
Let stand 5 minutes before serving.