||Stuffed Zucchini Boats
4 Zucchini, 1/2 lb. each
1/2 lb Mushrooms
4 tb Butter
1 c Onion, finely chopped
2 ts Garlic, finely minced
2 ts Lemon juice
1/4 ts Thyme (the dried type)
Salt + freshly ground pepper
- to taste
1 c Bread crumbs, fresh, fine
2 tb Bread crumbs, fresh, fine
1/3 c Parsley, finely chopped
4 tb Parmesan, fresh grated
1 Egg yolk
3 tb Olive oil (extra virgin is
Preheat oven to 450F. Trim off the ends of each zucchini. Cut each in
half crosswise. Cut each piece in half lengthwise. Scoop out the centers,
leaving a shell at least 1/4-inch thick. Reserve and finely chop the
scooped-out portions. There should be about 1-1/2 cups. Pour enough water
to cover the shells into a saucepan and boil.
Add the shells and simmer 2 minutes. Drain thoroughly. Clean and finely
chop mushrooms. There should be about 2 cups. Heat butter in heavy
skillet and add onions and garlic. Cook briefly, stirring, and add
mushrooms and lemon juice. Stir and cook one minute. Add the chopped
zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess
Spoon and scrape the mixture into a mixing bowl and let cool slightly.
Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese and
blend thoroughly. Stir in the egg yolk.
With 1 tablespoon of the oil, brush the inside of a baking dish big
enough to hold the shells in one layer. Spoon an equal portion of the
filling into each shell and smooth over the top. Blend the remaining 2
tablespoons bread crumbs with the remaining 2 tablespoons cheese and
sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with
the remaining 2 tablespoons oil.
Place the dish in the oven and bake 25 minutes. Serve immediately.
NOTE FROM ME: I cut the finished zucchini in half to serve more people
before "saucing". Recipe from Pierre Franey's column, "The 60 Minute