Zucchini Stuffed With Mushrooms

* Exported from MasterCook *

ZUCCHINI STUFFED WITH MUSHROOMS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Main dish
Ornish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lg Zucchini, about 3 pounds
6 Garlic cloves -- thinly sliced
12 oz Mushrooms -- thinly sliced
1 Onion, yellow -- thinly sliced
1 c -- water
1/2 tb Kosher salt
2 tb Tarragon, fresh -- chopped
1/2 c Tomato -- peeled, seeded,
-and diced
1/2 c Chervil leaves

Cut 4 zucchini in half lengthwise and carefully scoop
out the pulp and seeds, taking care not to break the
skins (leave 1/4 inch of pulp in shell). Chop the pulp
and seeds and set aside. Blanch the zucchini in
boiling water for 5 minutes and then plunge into ice
water. Leave the shells in the water for 10 mintues.
Carefully drain and set aside.

Cut the remaining zucchini into quarters lengthwise
and then into 1/4-inch slices. In a medium-size pan,
combine the chopped zucchini, zucchini slices, garlic,
mushrooms, onion, water and salt.Cook over medium-low
heat, uncovered, for 35 to 40 minutes,or until the
water has evaporated. Remove from the heat and stir in
the tarragon.

Stuff the zucchini shells with the vegetable mixture.
Place them in a shallow baking dish and bake at 350
degrees for 15 minutes. Finish cooking undcr the
broiler for 3 to 4 minutes, or until the stuffing
begins to brown.

To serve, place 2 zucchini halves on each of 4
plates, sprinkle the diced tomato over and around, and
sprinkle with the chervil leaves.

Serving size: 1 3/4 cups 102 calories 1 g fat 0 mg
chol 891 mg sod

Eat More, Weigh Less, by Dean Ornish,M.D./MM by
DEEANNE



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