Stuffed Zucchini Boats

Ingredients

• 4 zucchini, about 1/2 pound each
• ½ pound fresh mushrooms
• 4 tablespoons butter
• 1 cup finely chopped onions
• 2 teaspoons finely minced garlic
• 2 teaspoons lemon juice
• ½ teaspoon finely chopped fresh thyme or half that amount dried
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 cup plus 2 tablespoons fine fresh bread crumbs
• ⅓ cup finely chopped parsley
• 4 tablespoons freshly grated Parmesan cheese
• 1 egg yolk
• 3 tablespoons olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    448 calories; 29 grams fat; 12 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 35 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 14 grams protein; 86 milligrams cholesterol; 446 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat the oven to 450 degrees.
2. 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.
3. Pour enough water to cover the shells into a saucepan, and bring to a boil. Add the shells, and let simmer 2 minutes. Drain thoroughly.
4. Clean and finely chop the mushrooms. There should be about 2 cups.
5. Heat the butter in a heavy skillet, and add the onions and garlic. Cook briefly, stirring, and add the mushrooms and lemon juice. Stir and cook about 1 minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates.
6. 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.
7. With 1 tablespoon of the oil, brush the inside of a baking dish large enough to hold the shells in one layer.
8. Spoon an equal portion of the filling into each shell, and smooth over the top.
9. 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.
10. Place the dish in the oven, and bake 25 minutes. Serve immediately.

50 minutes