Tonight I was experimenting and came up with a recipe which my daughters and I much enjoyed. I thought I’d share it! These make a nice side dish or a vegetarian main dish. (As a matter of fact, this is what I ate for dinner this evening!)
6 zucchini with ends trimmed off
2 pounds fresh mushrooms, chopped
1 red bell pepper, chopped
1/4 large purple onion, chopped
2 cloves garlic, peeled and chopped
2 T. butter
1 t. Italian seasoning
Salt and pepper to taste
2 slices bread, crumbed in blender
1 cup gouda cheese
1/2 cup parmesan
24 cubes feta (optional)
Put the zucchini into boiling, salted water for ten minutes until they are slightly soft. Slice them in half. Scoop out the seeds and save.
While the zucchini is boiling, saute the mushrooms, red pepper, onion, fresh garlic in the butter until most of the water has cooked off the mushrooms. Add the zucchini seeds to this mixture along with the Italian seasoning. Lightly salt, remembering that the cheese is already a bit salty, and grate a hefty of fresh pepper into the mix. Saute for a few more moments.
Mix the bread crumbs (if you use store bought crumbs, use about 1 1/2 cups), grated gouda, and parmesan cheeses in a bowl. Then stir the vegetables into the cheesey goodness.
Spoon this mixture into the scooped out zucchinis. Stick two squares of feta cheese into each one. I thought the mixture needed the salty tang of feta, but since we rarely have it due to its expense here, and only now because it’s left over from my birthday, I compromised on two little cubes in each half. But if you have a fridge full of feta- go for it:) Bake for about half an hour in a 400 degree oven. At the last minute, broil the top until nicely browned. Enjoy!
I know the one on the left looks like a stuffed dill pickle- but I only got the idea of blogging this after they were mostly gone so there wasn’t much choice!