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.

Stuffed Zucchini with Oyster Mushrooms

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Category

Side Dish

Servings

4

Prep Time

10 minutes

Cook Time

20 minutes

Ready in just 30 minutes this recipe uses fresh zucchini and rich oyster mushrooms. Use as a side or a main dish that is sure to please.

Ingredients

•     1 large or 2 medium zucchinis
•     1 tablespoon olive oil
•     1 medium onion, diced
•     ½ pound oyster or exotic mushrooms, diced
•     2 cloves minced garlic or 1 teaspoon garlic powder
•     1/4 cup bread crumbs
•     1/4 cup grated Parmesan cheese or vegan Parmesan cheese
•     1/2 teaspoon salt
•     Pepper to taste
•     4 slices provolone or ½ cup meltable cheese like mozzarella, or vegan mozzarella (optional)

Directions

1. Preheat the oven to 375F. Wash the outside of the zucchini and cut off the stem. Then, cut them in half lengthwise. Use a spoon to scoop out the middle part that contains the seeds. Place the zucchini cut side down on a baking tray lined with parchment paper. Cook from 15 minutes or until a little soft.
2. While the zucchini is baking, dice the onion, cut off the hard bottom of the mushrooms and dice them, and mince the garlic. Heat a pan on medium with the oil and cook the onions for 1-2 minutes in the pan.
3. Add in the mushrooms and garlic and cook, stirring occasionally, until the onions are translucent and the mushrooms have released their liquid and are a little crispy. This can take 8-15 minutes depending on the type of mushrooms used.

4. Stir in the Parmesan cheese and breadcrumbs. Season with salt and pepper.

5. Carefully take the zucchini out of the oven. Place them cut side up on a sheet pan. Fill each zucchini evenly with the mushroom mixture.
6. Return to the oven and cook for another 10 minutes. Remove the pan and cover with the cheese if desired. Cook for about 10 more minutes until the cheese is melted or place the pan under the broiler for 5 minutes or less.
7. Serve as a main dish with sides or serve as a side.