Stuffed Round Zucchini
I’ve spotted this unique vegetables in the farmer’s market for a few summer now. Once I quartered them and roasted them. They tasted OK but the proper way to do it is actually to stuff them. This way, the sweet zucchini juice is pooled in the ‘bowl’ seasoning the stuffing.
I keep things simple with mushroom and butter. It was great served as vegetable side-dish for Alton Brown’s Roasted Butterflied Chicken. Next time, I’ll stuff this beautiful round things with meat and rice, Lebanese style.
Ingredients:
2 Round Zucchini
1 medium-sized champignon, chopped
2 chanterelle, chopped
1 tbsp butter
S&P to taste
Directions:
Preheat the oven at 250 degrees. Cut the tops of the zucchini and scoop out the seeds. Set aside both the tops and container.
Heat the butter in a pan and sautee the chopped mushrooms. Season with salt and pepper.
Put the mushrooms into the hollowed zucchini and put back the top. Place the zucchini on a roasting pan and roast for approx. 45 minutes until tender.
Serve hot.
