Stuffed Zucchini with Cream Cheese, Dried Tomatoes & Mushroom
Pre-heat the oven to 180°C/350°F.
Start by cutting the zucchini in two (vertically). With a small spoon, grate the interior of the zucchini (the center with the seeds). Peel the zucchini, peeling one line and leaving another one, peeling one line and leaving another one. Cook them for 10 minutes in a pan with simmering water and reserve.
Slice the mushrooms and put them in a frying pan and cook them until they are soft and slightly golden.
Chop the onions and the dried tomatoes and put them in the frying pan with the oregano. Fry for 2 minutes more.
Put the mixture in a bowl, add the cream cheese and the salt & pepper. Start
Fill the zucchinis with the mixture add some grated cheese on top and put them in the oven for 10 minutes.
Chop some chives, sprinkle them on top of the zucchinis and ready to serve! I like to put some polenta grains on it to bring some crisp texture but this is really optional.
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