Tuesday, May 10, 2011
Stuffed Zucchini Shells
4 small zucchini, about 6-inches long
2 tablespoons extra-virgin olive oil plus a little to drizzle on the zucchini boats
12 button mushrooms, chopped
4 garlic cloves, chopped
Salt and freshly ground black pepper
2 Roma tomatoes, seeded and chopped
2 slices whole wheat bread
1 tablespoon butter
2 tablespoons fresh flat-leaf parsley, chopped
2 tablespoons fresh basil leaves, chopped
3/4 cup shredded Parmigiano-Reggiano
1 egg, beaten
Heat the oven to 425 degrees.
Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon and arrange the shells in a baking dish. Reserve the center flesh in a small bowl. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserve zucchini flesh and set aside.
Heat 2 tablespoons extra-virgin olive oil in a skillet over medium-high heat and saute mushrooms, onions, and garlic for 5 minutes. Add the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from heat.
Toast the bread in a toaster, then spread with butter and tear into pieces. Add the bread to a food processor along with the parsley, and 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 bake for 15 minutes. Remove from the oven, sprinkle the tops with remaining 1/4 cup cheese and bake for 3 minutes to brown. Enjoy!