Stuffed Zucchini with Oyster Mushrooms

Zucchini, Zucchini, Zucchini

Using fresh produce makes such a difference when cooking. This time of year, zucchini is very plentiful and can be found at every farmer’s market, CSAs, or even at various roadside stands. You may have it in your garden or have a neighbor with a green thumb to donate some of their bounty. Wherever you get it, finding new ways to enjoy it are important. This easy recipe allows you to get the fresh flavor of the zucchini and have the hardiness from the mushrooms. The cheese is optional. Am I the only one that struggles with the second C in zucchini?

Picking Your Zucchini

Do not use humongous zucchini. This recipe will only fill one side of those behemoths that you were going to pick and forgot for a day or two or more. They make better zucchini bread as they are a little on the tougher side. You want to use two medium ones or a large one that is no longer than a foot and a half long.

Oyster Mushrooms or Exotic Mushrooms

Oyster mushrooms work well if you want a nice even texture and mushroom flavor. Avoid the small oyster mushrooms at the grocery store that are 90% stem and 10% cap. Find the nice ones that are large and meaty. You can use exotic mushrooms like Piopinno or Chestnut mushrooms if you want more of a crunchy texture.

No mater which or our mushrooms you use you will enjoy this dish.


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