2 medium zucchini 1 tablespoon of extra virgin olive oil 1 large finely chopped onion 2 cloves garlic, thinly sliced 1/4 pound of finely chopped mushrooms 4 - 5 chopped sun dried tomatoes, packed in oil 1/4 teaspoon of dried thyme freshly ground pepper
Slice off ends of zucchini and cut in half lengthwise. Scoop out centers and chop. Place boats in oiled baking pan. In nonstick skillet
sauté onion and garlic in oil until soft. Add mushrooms and tomatoes (which may be chopped in food processor or blender), along with chopped zucchini. Add thyme and pepper. Pile mixture in zucchini boats, cover with foil and bake in 350ºF. oven for 20 to 25 minutes. Serves 4
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