Ingredients
- 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
- 2 tablespoons extra-virgin olive oil
- 12 crimini mushrooms, chopped
- 1 small to medium yellow onion, chopped
- 3 to 4 cloves garlic, grated or chopped
- Salt and freshly ground black pepper
- 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
- 2 slices white toasting bread
- Softened butter
- A small handful flat-leaf parsley
- A few sprigs fresh tarragon or a small handful basil leaves
- 3/4 cup shredded Parmigiano-Reggiano
- 1 egg, beaten
Directions
Heat the oven to 425 degrees F.
Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.
Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.
While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.
Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.
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By cml071981
on April 18, 2013
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This recipe is super easy. It took no time to prepare but i usually add 15-20 min to cooking things from rachel ray. She likes things pretty raw. especially her chicken. I usually do 45 min-50. This recepe though is really tasty. My boyfriend loved it. Its simple, and he wants me to make it again. He dosn't normally like this kind of stuff, but we made a chicken with it, and cooked it with the chicken. It was moist and i think i cooked it for about a half hour. SOme of the bigger thicker zucchini still was kind of hard. I loved the stuffing taste. I don't like mushrooms, and i bought the sliced stuff. I used a total of 1 1/2 mushrooms. Not twelve. that is way too many. I used half of an onion. I didn't use the italian seasoning. Just one teasp of basil. Love this recipe. Her recipes are expensive, but easy and tasty.
By paminmi
Upper Peninsula...
on September 09, 2012
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Good flavor (I used fresh basil and italian parsley but I don't feel 15 minutes was enough to cook the vegetables, especially the onions and the zucchini shell. It was also hard to get the stuffing to stay in the shells due to using such small zucchini. I have decided that I will make this again but adapt it into a casserole the next time. chopping up all the zucchini and doubling the bread and eggs.
By aslophoto
on August 13, 2012
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I was really underwhelmed by this dish. I saw her make it on tv and thought it looked like a great way to eat a ton of veggies and still be satisfied. I love all the veggies in this dish, but just felt it was pretty bland. I will say that I did use store-bought bread crumbs in stead of making the toast like she suggests and I think it would have been better with the toast (I was out of regular bread at the time. But it definitely needed a punch of flavor somewhere- maybe some more spice or something. I may even try adding spicy Italian turkey sausage to the mixture (obviously won't be vegetarian anymore. I like the idea here and it was very easy to make, but I think it needs some tweaking to amp up the flavor profile.
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