Best 2 Mushroom Stuffed Zucchini Recipes
Zucchini stuffed with mushrooms is a delicious and versatile dish that can be enjoyed as a main course or a side dish. This dish combines the savory flavors of mushrooms with the mild flavor of zucchini, creating a symphony of flavors that will tantalize your taste buds. It is also a great way to sneak in some extra vegetables into your diet. The best part about this dish is that it is incredibly easy to make and can be tailored to your own personal preferences. Whether you like your zucchini stuffed with a simple mixture of mushrooms and cheese, or you prefer a more complex filling with a variety of herbs and spices, this recipe is sure to please everyone at your table.
Here are our top 2 tried and tested recipes!
MUSHROOM STUFFED ZUCCHINI
A delicious meatless main dish.
Provided by Sheri Miller
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 45m
Yield 3
Number Of Ingredients 8
Steps:
- Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. 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.
- 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. 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.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 10.1 g, Cholesterol 59.7 mg, Fat 21.4 g, Fiber 2 g, Protein 14.7 g, SaturatedFat 13.3 g, Sodium 371.9 mg, Sugar 3.2 g
BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)
Provided by rmulleni
Number Of Ingredients 12
Steps:
- Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.
Tips:
- Choose the right zucchini: Select firm, medium-sized zucchini with smooth, unblemished skin.
- Prepare the zucchini properly: Cut the zucchini in half lengthwise and scoop out the seeds using a spoon.
- Don't overcook the zucchini: Zucchini cooks quickly, so be careful not to overcook it or it will become mushy.
- Use fresh, flavorful ingredients: The filling is the star of this dish, so use fresh, flavorful ingredients like mushrooms, onions, garlic, and herbs.
- Season the filling well: Don't be afraid to season the filling liberally. This will help to bring out the flavors of the ingredients.
- Use a good quality cheese: The cheese is another important component of this dish, so use a good quality cheese that melts well.
- Bake until golden brown: Bake the stuffed zucchini until the cheese is melted and bubbly and the zucchini is tender.
Conclusion:
Mushroom stuffed zucchini is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It's easy to make and can be customized to your liking. With its combination of flavors and textures, this dish is sure to please everyone at the table.
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