Stuffed Zucchini
Prep Time:
30 mins
Total Time:
2 hrs 5 mins
Servings:
10 servings
Ingredients
-
5 large zucchini, cut in half lengthwise
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1/2 cup butter
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1 cup chopped onion
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3 cloves garlic, minced
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1 (8-ounce) package sliced baby bella mushrooms
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1 red bell pepper, seeded and chopped
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2 cups panko-style bread crumbs
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1 1/2 cups grated Parmesan cheese, divided
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1 cup sour cream
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2 teaspoons chopped fresh thyme
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2 teaspoons lemon zest
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1/2 teaspoon salt
Directions
1.
Preheat oven to 350 degrees F. Lightly grease a 15-x-11-inch baking dish.
2.
Using a melon baller, remove pulp from zucchini, leaving a 1/4-inch-thick shell. Place zucchini, cut side up, in prepared baking dish; set aside. Finely chop zucchini pulp; set aside.
3.
In a large skillet, melt butter over medium heat. Add onion, garlic, and zucchini pulp; cook for 15 minutes, or until zucchini is tender and most of the liquid has evaporated. Add mushrooms and bell pepper; cook for 5 minutes. Remove from heat. Add bread crumbs, 1 cup cheese, sour cream, thyme, lemon zest, and salt, stirring to combine. Divide mixture among zucchini shells.
4.
Bake for 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake for 5 minutes.
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