While it looks like a cucumber with its green skin, Zucchini's are a whole new flavor to add to your summer dishes. Zucchini's are best from May-July and are a common crop for Farmers. With an abundance of Vitamin C, Vitamin A, Potassium and several B Vitamins, Zucchini's are a delicious option if that Cucumber is not satisfying your taste buds. When shopping for a Zucchini, look for those that resemble the size of a cucumber and have a smooth exterior. It is suggested that you drizzle oil, salt and pepper if you eat them by themselves however, Zucchini is very versatile and can compliment many sweet and savory dishes. While most popular in sweet bread, it can also be used as a delicious and simple side dish option such as Baked Stuffed Zucchini.
Ingredients:
-1 Medium Zucchini
-6 large fresh mushrooms, finely chopped
-1 green onion, finely chopped
-1 tablespoon butter or stick margarine
-1/2 cup white wine or chicken broth
-1/8 teaspoon salt
-1 dash white pepper
-2 teaspoons grated Parmesan cheese
Directions:
1) Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4 inch shell. Chop pulp; set shells aside
2) In a non-stick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
3) Place zucchini shells in a saucepan and cover with water, bring to a boil. Cook for 2 minutes; drain. Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.
This recipe is low in calories at only 130 a serving and 7 grams of carbohydrates. Brought to you by http://www.allrecipes.com/
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