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Title: Zucchini Stuffed with Mushrooms
Categories: Vegetarian Vegan Entree Ornish
Yield: 4 Servings
| 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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