Stuffed Zucchini

If you have a veggie garden or know someone who does, chances are you are starting to see a bumper crop of zucchini just about now. What to do with all of that squash. I say stuff it. This process doesn't over cook the zucchini. It comes out tender crisp and the stuffing is fabulous.

Serves 6







3 medium zucchini halved and the center scooped out
1/2 an onion, diced
12 cherry tomoatoes, diced
6 oz of mushroom caps, diced
2 cloves of garlic, minced
6 basil leaves, minced
1/2 teaspoon of fresh oregano, minced
1/4 tsp red chili flakes
salt and pepper
2 tbsp extra virgin olive oil
1/4 cup each of shredded parmesan and mozarella cheese

Preheat the oven to 400. Spray a baking dish with cooking spray. Using a melon baller, scoop out the center of each zucchini half. Dice the flesh and set aside. Heat the oil in a large skillet over medium/high heat. Add the onion, garlic, tomatoes, zucchini flesh, salt and pepper. Saute for 5 minutes. Add the basil, chili flakes, mushrooms and oregano and let it cook for 3 minutes more. Fill the zucchini halves with the stuffing and top each half with the cheese. Place in the baking dish and cover with foil. Bake for 25 minutes. Remove foil and bake 5 minutes more. Serve