Mushroom Stuffed Zucchini

Appetizers

Serve as a sit-down appetizer with mixed greens tossed in Dijon vinaigrette or as a vegetable side dish. For variety, try cremini, shitake or a combination of mushrooms.

  • Total Preparation Time: 1 hr 5 mins

Rating: 3 Stars
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Ingredients

6 6 Zucchini, medium size
2 tbsp 30 mL GAY LEA - Butter Sticks - Salted
2 cups 500 mL Mushrooms, chopped
1/2 cup 125 mL Onion, diced
2 2 Garlic Cloves, minced
1 1 Egg, beaten
1/4 tsp 1 mL Ground Marjoram
1 1/3 cups 325 mL BLACK RIVER - Old Cheddar, shredded and divided
1 pinch 1 pinch Salt
1 pinch 1 pinch Pepper
1/2 cup 125 mL Dry Bread Crumbs, fine
1 tbsp 15 mL GAY LEA - Butter Sticks - Salted, melted
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Instructions

  1. Preheat oven to 350°F (180°C). In large pot, cook zucchini for 5 minutes; drain and rinse under cold water. Cut in half lengthwise, scoop out pulp and set aside shells. Chop pulp.
  2. In non-stick skillet, melt 2 tbsp (30 mL) of butter on medium high. Cook mushrooms, onions and garlic until liquid has evaporated. Add zucchini pulp; cook and stir for 5 minutes or until most of the liquid has evaporated. Remove from heat and let cool slightly. Stir in egg, marjoram and half of Cheddar cheese. Add salt and pepper to taste.
  3. Place zucchini shells on a rimmed baking sheet lined with parchment paper. Divide mushroom-zucchini mixture evenly among shells. Combine bread crumbs and 1 tbsp (15 mL) melted butter and remaining cheese. Sprinkle over filled shells. Bake for 30 minutes or until cheese has melted and topping is golden.
  • Good source of vitamin C.

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Ingredients

6 6 Zucchini, medium size
2 tbsp 30 mL GAY LEA - Butter Sticks - Salted
2 cups 500 mL Mushrooms, chopped
1/2 cup 125 mL Onion, diced
2 2 Garlic Cloves, minced
1 1 Egg, beaten
1/4 tsp 1 mL Ground Marjoram
1 1/3 cups 325 mL BLACK RIVER - Old Cheddar, shredded and divided
1 pinch 1 pinch Salt
1 pinch 1 pinch Pepper
1/2 cup 125 mL Dry Bread Crumbs, fine
1 tbsp 15 mL GAY LEA - Butter Sticks - Salted, melted
Add to Shopping List View Shopping List

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