VEGGIE – Vegetarian Stuffed Zucchini

Prep time: 25 minutes
Cook time: 35 minutes
Total time: 1 hour diced Vidalia or other sweet onion
2 medium cloves garlic, minced
1 cup red pepper ½ inch toasted
1 cup diced Crimini – mushrooms ½ fried
1 teaspoon dried thyme
1 teaspoon dried basil
2 teaspoons dried parsley
½ teaspoon
. or 190 degrees C.
2. Cut off the stem of the zucchini. Cut off about 1/3 of the top of each pumpkin horizontally. Then cut a small horizontal strip from the bottom so that the pumpkin sits properly and does not roll. Cut the top into 1/2-inch slices and set aside.
3. Using a small paring knife, cut out the inside of the pumpkin and using a melon pumpkin, scoop out the inside until the pumpkin resembles a boat. Don’t try to cut corners.
4. Heat the oil in a large skillet or skillet over medium heat. Add the onion and cook for two minutes. Add garlic, red pepper and mushrooms and chop them over the zucchini. Stir to combine and cook for one minute.
5. Remove from the stove and stir in the thyme, basil, oil, salt, black pepper, parsley and both cheeses. Mix and Match.
6. Divide the filling over the squash molds and press into the squash filling, pressing to maintain shape as you fill.
7. Cook with the lid open for 35 – 40 minutes. Try not to overcook, otherwise the squash will start to shrink and the filling will not hold.
8. Sprinkle parmesan cheese on top and serve as soon as it comes out of the oven.