Saturday, October 20, 2012
Mushroom Stuffed Zucchini
3 large zucchini, trimmed (ends cut off)
2 Tablespoons butter
1 cup mushrooms, chopped
1/4 cup red bell pepper, chopped
1/4 teaspoon dried oregano, crushed (you can use Cayenne, basil, thyme, or any of
your favorite spices)
1 cup Monterey Jack cheese, shredded
1/4 cup Parmesan (or Romano) cheese, grated
2 Tablespoons Kuzu (a Japanese root used for thickening or any thickener you prefer)
Bring a pot of lightly salted water to a boil, cook the whole zucchini until they begin to become tender; about 10 minutes. Drain and run cold water over zucchini, set aside to cool. Once completely cooled; cut length-wise and scoop out the center flesh, leaving 1/4 inch thick shell around the entire zucchini. Chop the center flesh and reserve.
Melt the butter in a skillet over medium heat, cook the mushrooms and peppers until tender about 5 minutes, stir in flour and oregano (spices), add the reserved center flesh of the zucchini and the Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with Parmesan (or Romano) cheese.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.