 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/4 | large | zucchini | 5 1/3 | pieces | Mushrooms, brown, Italian, or Crimini, raw | 1/2 | large | Onion, chopped | 2 2/3 | clove | garlic minced | 1/3 | cup | bread crumbs (soft) | 1/2 | cup | parmesan | 1/3 | can (15 oz) | Tomato products, canned, sauce | 2 | tablespoons | olive oil | 1/2 | tablespoon | kosher salt | 1/3 | tablespoon | black pepper | 2/3 | large | egg, beaten |
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Steps
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Sequence
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Step
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| | 1 | Slice each zucchini in half lengthwise and use a spoon to carve out the seeds and pulp to form shallow boats. | | 2 | Chop the onion, mushrooms and garlic and saute in 2 TB of EVOO | | 3 | Add the zucchini that was scraped out and the tomato sauce to the saute | | 4 | Cool the mixture, then add the bread crumbs, cheese and egg | | 5 | Spoon into the zucchini boats and roast at 425 degrees for 15 minutes....then under the broiler for a couple of minutes or until browned on top |
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