Stuffed Zucchini

Name: Stuffed Zucchini
Ingredients: 7 fresh zucchini (4-6 inches long); 1/2 cup onion, chopped; 1/4 cup olive oil; 1/2 cup fresh mushrooms, coarsely chopped; 1 garlic clove, minced; 1 (3 ounce) package cream cheese; 1 egg, beaten; 1/2 cup parmesan cheese; 3/4 cup fresh parsley, chopped; 1/8 teaspoon pepper; parmesan cheese

11 ingredients

6 steps

Ingredients

7 fresh zucchini (4-6 inches long)
1/2 cup onion, chopped
1/4 cup olive oil
1/2 cup fresh mushrooms, coarsely chopped
1 garlic clove, minced
1 (3 ounce) package cream cheese
1 egg, beaten
1/2 cup parmesan cheese
3/4 cup fresh parsley, chopped
1/8 teaspoon pepper
parmesan cheese

Directions

1

Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
2

Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
3

Add cream cheese, egg, Parmesan, parsley, and pepper.
4

Mix well; cook for about 10 minutes.
5

Cool filling slightly and fill zucchini shells.
6

Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.