Crimini Mushroom and Mint Stuffed Zucchini |
4 medium size zucchinis
1 large clove of garlic
1 cup of crimini mushrooms
2 green onions
1 medium size tomato
1/2 cup fresh mint
1/2 teaspoon dried oregano
salt & pepper to taste
1/4 cup olive oil
1/4 teaspoon ground mustard
Scoop out the seeds and inner pulp of the zucchini, leaving the sides and ends intact. Give a rough chop to all of the veggies (except the tomato) and herbs, toss them together (including the innards of the zucchini) with the spices in a mixing bowl, then throw everything into the food processor for about a minute while slowly adding the olive oil. Carefully scoop the mixture into the zucchini shells and top with thinly sliced tomato. Place stuffed zucchinis into a baking dish filled with 1/4 inch of water, cover with aluminum foil and bake at 450 degrees for 30 minutes. Remove foil and bake for another 15 minutes. Voila! A healthy and yummy light summer dinner!
This seems tasty, looking forward to trying it!
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