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Zucchini Stuffed with Mushrooms




Source of Recipe


Vegetarian Times


Recipe Introduction


Serves 4.

Prepared sun-dried tomato pesto can be purchased in many supermarkets and is a real time-saver. Regular basil pesto may be used if you prefer.




Recipe Link: http://www.vegetariantimes.com/recipe/recipe_details.cfm?recipe_id=9641

List of Ingredients




2 medium-sized zucchini, halved lengthwise, ends trimmed
1 cup chopped cremini mushrooms
1/2 cup plain dried breadcrumbs
1/4 cup pitted kalamata olives
1/4 cup pine nuts
1/4 cup chopped basil
1/4 cup grated Parmesan or soy Parmesan cheese
2 Tbs. sun-dried tomato pesto


Recipe



1. Preheat oven to 375F. Scoop out zucchini flesh, leaving a shell about 1/4-inch thick. Lightly salt and pepper insides of zucchini shells, and set aside.

2. Combine zucchini flesh, mushrooms, breadcrumbs, olives, pine nuts, basil, 2 Tbs. Parmesan, pesto, and salt and pepper to taste in a food processor. Pulse to combine.

3. Spoon stuffing mixture into zucchini shells, and arrange in 9x13-inch baking dish. Top with remaining Parmesan.

4. Add 1/2 inch water to bottom of dish, cover tightly with foil and bake 45 minutes, or until stuffing is hot and zucchini is tender. Uncover, and bake 10 minutes more, or until tops are lightly browned. Serve hot.

Nutrition--
PER SERVING: 149 CAL; 8 G PROT; 10 G TOTAL FAT (2 SAT. FAT); 10 G CARB.; 4 MG CHOL; 390 MG SOD.; 4 G FIBER; 5 G SUGARS