Mushroom Stuffed Zucchini

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How does one work a story around zucchini? I don’t really know. What I do know is  that this innocent little concoction almost cost me a new kitchen once. Now, that would be a great story if I didn’t still cringe at the very thought of that unfortunate incident, so, if it’s okay with you I’d like to move slooowly over to the recipe…Here’s what you’ll need:

  • 2 medium size zucchini
  • 400 gr. ( 14 0z. ) of button mushrooms
  • 2 small onions, chopped
  • 1 tsp of minced garlic
  • 1 tbsp of Worcester sauce
  • 1 1/2 cup of grated Parmesan cheese
  • 1 tbsp of tomato paste
  • 1/4 tsp of dried oregano or basil
  • salt, pepper.

Saute the onions until translucent. Quarter the mushrooms and add to the pan. Add salt, pepper and garlic and let cook ’til the liquid has almost evaporated. Splash with  Worcester sauce and add the tomato paste. Season with dried herbs. Cook for a minute or two. Turn off the heat and mix in a handful of grated Parmesan cheese. Cut the zucchini lengthways, scoop out the flesh and stuff with mushrooms. Arrange in a lightly greased  heatproof baking dish and bake in the oven at 220°C ( 430°F ) for 30-40 min. When almost done, sprinkle with leftover cheese and place under the broiler for a minute or so. Serves two very hungry individuals.

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~ by kissmyartichoke on December 8, 2008.

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