| Zucchini Stuffed With Mushrooms (1 Pt)
Categories: Zucchini, Stuffed, Mushrooms 5 large zucchini, about 3 lbs
6 cloves garlic, thinly sliced
12 ounces of medium mushrooms, thinly sliced
1 yellow onion, thinly sliced
1 cup of water
1/2 tablespoon of kosher salt
2 tablespoons of fresh tarragon, chopped
1/2 cup of tomato, peeled seeded, iced
1/2 cup of chervil leaves |
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Cut 4 zucchini in half lengthwise and carefully scoop out the pulp and seeds, taking care not to break the skins (leave 1/4" of pulp in shell). Chop the pulp and seeds and set aside. Blanch the zucchini in boiling water for 5 minutes and then plunge into ice water. leave the shells in the water for 10 minutes. Carefully drain and set aside.
Cut the remaining zucchini into quarters lengthwise and then into 1/4"slices. In a medium size pan, combine the chopped zucchini, zucchini slices, garlic mushrooms, onion, water and salt. Cook over medium low heat, uncovered, for 35 to 40 minutes, or until the water has evaporated. Remove from the heat and stir in the tarragon.
Stuff the zucchini shells with the vegetable mixture. Place them in a shallow baking dish and bake at 350ºF. for 15 minutes. Finish cooking under the broiler for 3 to 4 minutes, or until the stuffing begins to brown.
To serve, place 2 zucchini halves on each of 4 plates, sprinkle the diced tomato over and around, and sprinkle with the chervil leaves.
Serving size: 1 3/4 cups
Per serving: 76.2 Cals; 1.0 total fat (0.5 sat fat); 0mg chol; 16g carb;4.1g fiber; 5.8g protein; 722mg sodium
MC Formatted & WW Pointed by Mary [mnmpoms@ponyexpress.net] Recipe By: Eat More Weigh Less by Dean Ornish MD
Per Serving (excluding unknown items): 23 Calories; trace Fat (5.3%calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mgCholesterol; 711mg Sodium. Exchanges: 1 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 |
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