Total Calories: 60
1 Soak the mushrooms in the water for 30 minutes. Remove the mushrooms and reserve the liquid. Rinse the mushrooms under cold running water to remove any grit, paying special attention to the ends of the stems where soil collects. Chop the mushrooms finely. Strain the mushroom liquid through a paper coffee filter into a clean bowl. Reserve the liquid for another use.
2 Scrub the zucchini with a brush under cold running water. Trim off the ends.
3 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a 13 × 9 × 2-inch roasting pan.
4 Cut the zucchini in half lengthwise. With a small spoon, scoop out the pulp, leaving a 1/4-inch shell, and set the pulp aside. Arrange the zucchini shells cut-side up in the prepared pan.
5 Chop the zucchini pulp and place it in a bowl with the mushrooms, egg, bread crumbs, cheese, garlic, parsley, nutmeg, and salt and pepper to taste. Spoon the mixture into the zucchini shells. Sprinkle with the remaining 2 tablespoons cheese.
6 Bake 30 minutes or until the zucchini are tender when pierced with a knife and the filling is golden. Serve hot or at room temperature.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.