Mushroom Stuffed Zucchini (Cooking Club Size)
Serve as a sit down appetizer with mixed greens tossed in Dijon vinaigrette or as a vegetable side dish. For variety, try cremini, shitake or a combination of mushrooms.
- Prep: 25 min
- Cooking: 45 min
- 6 medium zucchini
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) chopped mushrooms
- 1/3 cup (80 mL) diced onion
- 2 garlic cloves minced
- 2 eggs beaten
- 1/4 tsp (1 mL) ground marjoram
- 1 1/3 cup (330 mL) shredded Canadian Cheddar* cheese
- Salt and pepper to taste
- 1/2 cup (125 mL) fine dry bread crumbs
- 2 tbsp (30 mL) butter melted
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Preheat oven to 350 °F (180 °C).
In large pot, cook zucchini in boiling water 5 minutes; drain and rinse under cold water. Cut zucchini in half lengthwise, scoop out pulp and chop. Reserve shells.
In non-stick skillet, melt 2 tbsp (30 mL) of butter over medium-high heat. Cook mushrooms, onions and garlic until liquid has evaporated. Add zucchini pulp, cook and stir for 5 minutes or until most of the liquid has evaporated. Remove from heat and let cool slightly. Stir in egg, marjoram and half of the Canadian Cheddar cheese. Add salt and pepper to taste.
On a rimmed baking sheet lined with parchment paper place zucchini shells. Divide mushroom-zucchini mixture evenly among shells. Combine bread crumbs and 2 tbsp (30 mL) melted butter and remaining cheese. Sprinkle over filled shells. Bake 30 minutes or until cheese has melted and topping is golden.
Cooking Club Tips:A melon baller or grapefruit spoon work well for scooping out the zucchini pulp. Bring baked Mushroom Stuffed Zucchini to room temperature. Divide and pack in containers; refrigerate for up to one day. To serve, reheat on a baking sheet in toaster oven or in the oven until heated through.
* Or you can use shredded Canadian Mozzarella or Provolone cheese.