Stuffed Zucchini

Here's another side I often served to my family on Thanksgiving. I like this one because you can make it in the morning and hold it on the counter until you are ready to bake. No last minute fussing here, although it's quite a simple recipe and doesn't take all that long to make. Once again, I haven't a clue where I found this recipe. 

Usually one sees zucchini stuffed with meat, tomatoes and all sorts of things. This is the only recipe I've seen with shiitake and hazelnuts. If you don't have Panko, make your own bread crumbs...so easy in a processor....and you can use any number of cheeses. Just depends on what you have. It's a nice vegetarian option for your holiday table.

Stuffed Zucchini

Ingredients:

6 zucchini, scrubbed and trimmed

3 garlic cloves,  minced

2 shallots, sliced thinly

1 cup fresh shiitake mushrooms, cut in smallish pieces, no stems

1 cup hazelnuts, toasted, skinned and ground

3 tablespoons unsalted butter

1/4 teaspoon dried oregano (sometimes I use fresh thyme, sometimes both)

salt and freshly ground pepper to taste

1/2 cup panko

1 cup grated gruyere or your favorite cheese....not cheddar, please.

Method:

Halve zucchini and scoop out pulp, leaving 1/2 inch shells. I use a melon baller to take out the pulp. Chop pulp rather finely. Cook garlic, shallots, mushrooms and hazelnuts for 4 minutes. Add zucchini pulp and oregano and/or thyme. Cook 7 minutes. Let cool for 10  minutes and stir in panko, salt and pepper to taste. 

Place filling in shells and top with gruyere. Bake in a 400 oven for 20 to 25 minutes until cheese is melted, it's hot throughout and a little brown.