Mushroom Stuffed Zucchini

Name: Mushroom Stuffed Zucchini
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 Tbsps all-purpose flour; 96 milliliters chopped fresh mushrooms; 96 milliliters chopped fresh mushrooms; 113 grams shredded Monterey Jack cheese; 0 teaspoons crushed dried oregano; 25 milliliters grated Parmesan cheese; 37 grams red bell pepper, chopped; 3 zucchini, trimmed

You can never have too many hor d'oeuvre recipes, so give Mushroom Stuffed Zucchini a try. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 152 calories, 8g of protein, and 11g of fat each. If you have butter, flour, parmesan cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes.

Ingredients you will need

Zucchini

Water

Equipment you will use

Pot

Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.

Ingredients you will need

Zucchini

Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese.

Ingredients you will need

Monterey Jack Cheese

Red Pepper

Mushrooms

Zucchini

Oregano

Butter

All Purpose Flour

Juice

Equipment you will use

Frying Pan

Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.

Ingredients you will need

Parmesan