Grab your cutting board and try this veggie-centric summer recipe:
This is a great way to use some of those summer vegetables you’ve always wanted to try.
Stuffed Zucchini
Serves 6 as a side dish
Prep time: 15 minutes
Cook time: 10 minutes
- 3 medium zucchini, unpeeled
- 2 tablespoons butter
- 6 to 8 ounces chopped fresh mushrooms
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons sour cream
- 1/4 cup grated Parmesan cheese
Cook whole zucchini in boiling salted water, covered, for about 10 minutes. Drain and cut in half lengthwise. Scoop out centers, leaving a 1/4-inch thick shell, then chop centers. In a large skillet over medium low heat, melt butter; add mushrooms and sautee until tender.
Stir in flour, salt, and oregano. Remove from heat. Stir in Monterey Jack cheese, sour cream, and chopped zucchini. Fill zucchini shells, using about 1/4 cup of the filling for each shell. Sprinkle stuffed zucchini with Parmesan cheese. Broil until hot and bubbly, about 4 minutes.
Cook’s Note: Can be served as a side dish or main course.
