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Ingredients
| zucchini squash: 2 whole squashes |
| sweet onions: 1/2 (diced) |
| white mushrooms: 8 whole mushrooms (chopped) |
| jalapeno peppers: 1 whole pepper (diced) |
| salted butter: 2 Tbl |
| garlic: 3 cloves (diced) |
| lemon juice: 2 Tbl |
| sharp cheddar cheese (shredded): 1/2 cup (shredded) |
| black pepper |
Stuffed Zucchini
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
3 serving(s)
Tags
- preheat oven to 400.
- slice zucchini in half lengthwise and using a spoon scrap out the pulp, like a canoe, leaving the skin intact(about 1/4" thick); set aside.
- in a large skillet melt butter, add garlic and onion and sauté.
- add lemon juice and equal parts mushrooms to zucchini pulp to the skillet, sauté.
- cook until the excess moisture evaporates. add the shredded cheese and stir.
- fill the zucchini "canoe" with the mushroom mixture and bake for 20 minutes.