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Last of the Season Stuffed Zucchini ~ Recipe

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Ingredients Method

Ingredients
  

  • 4 Zucchini halved and seeded
  • 3 Tbsp. Olive Oil
  • 8 oz. Mushrooms thinly sliced
  • ½ Red Onion thinly sliced
  • 3 Cloves Garlic minced
  • ½ teas. Salt
  • ¼ teas. Black Pepper
  • 1 teas. Italian Seasoning
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Red Wine Vinegar
  • ¼ Cup Bread Crumbs any style
  • ¼ Cup Grated/Shredded Romano Cheese

Method
 

  1. In a large pan heat the Olive Oil over medium high heat.
  2. Add the Mushrooms and let cook until browned and reduced by about a 1/3.
  3. Add the Onions and cook until soft and translucent.
  4. Add the Garlic, Salt, Pepper, Italian seasoning and Dijon Mustard and let cook an additional 2 minutes.
  5. Remove from heat and add the Vinegar, Bread Crumbs and Romano cheese, stir to combine.
  6. Preheat oven to 350˚.
  7. Spoon mixture into Zucchini halves. Top with an additional sprinkle of bread crumbs and cheese if desired.
  8. Bake at 350˚ for 8 minutes. Then broil an additional 2-3 minutes until the tops are browned and the additional cheese, if added, is melted.
  9. Serve hot.