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VEGGIE-STUFFED ZUCCHINI

Active Time : 1 Hour 0 Minutes
Total Time : 1 Hour 0 Minutes
Serves : 6
INGREDIENTS
  • 3 medium zucchini
  • 1-1/2 teaspoons Fleischmann's® Original-stick
  • 1/3 cup chopped onion
  • 2 cloves garlic, minced
  • 1 cup chopped fresh mushrooms
  • 2 2 med = 1 cup medium tomatoes, chopped
  • 1 tablespoon dry unseasoned bread crumbs
  • 1/4 teaspoon dried chervil leaves
  • 1/8 teaspoon ground black pepper
  • 3 tablespoons Shredded Parmesan cheese, optional
DIRECTIONS

Preheat oven to 375°F. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Coarsely chop pulp. Place shells in 11x7-inch baking dish; set aside.

Melt Fleischmann's in medium nonstick skillet over medium heat. Stir in onions and garlic; cook 3 minutes, or until onions are crisp-tender, stirring frequently. Add zucchini pulp and mushrooms; cook 3 minutes, or until zucchini is crisp-tender, stirring frequently. Remove from heat. Stir in tomatoes, bread crumbs, chervil and pepper. Spoon evenly into zucchini shells. Cover.

Bake 30 minutes, or until zucchini shells are crisp-tender and filling is heated through. Sprinkle with cheese, if desired. Let stand 5 minutes before serving.