Healthy, simple entree. Zucchini boats can be cooked ahead and frozen, then reheated on rushed evenings. Leftover herbed mushroom stuffing mix can be used in omelettes.

Ingredients

5	zucchini
1/4	cup vegetable broth
1	teaspoon olive oil
1/4	cup onion, minced
2	cups mushrooms, chopped
1	ounce sun-dried tomatoes
1	cup bread crumbs
3	tbsp parmesan cheese
1/4	cup fresh parsley
2	tbsp fresh chives
1	teaspoon fresh basil

Directions

1. Preheat oven to 350 degrees. Line large baking sheet with aluminum foil.
   
   
2. Cut 4 zucchini in half lengthwise, scoop out and discard the seeds. Sprinkle the interior of the zucchini halves with salt and invert on paper towels for 10 minutes to drain. Rinse zucchini to remove salt and pat dry with paper towels.
   
   
3. Finely chop the remaining 1 zucchini.
   
   
4. In large non-stick pan, combine the broth and oil over medium-high heat. Add the onions, mushrooms, tomatoes and chopped zucchini. Cook, stirring frequently, for 5 to 8 minutes, or until the mushrooms are very soft and begin to brown.
   
   
5. Remove from the heat and add the bread crumbs, Parmesan, parsley, chives, basil, and pepper, if desired.
   
   
6. Pack the stuffing into the zucchini halves and place on baking sheet. Bake for 25 minutes, or until filling is lightly browned and zucchini shells are tender.
   
   

Categories

Side Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Very low in cholesterol High in manganese High in niacin High in phosphorus High in potassium High in riboflavin High in thiamin High in vitamin B6 Very high in vitamin C