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Enoki-Stuffed Zucchini


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  • 2 medium zucchini - (abt 8 oz ea)
  • 2 tablespoons minced onion
  • 2 tablespoons butter or margarine
  • 1 package enoki mushrooms - (3.5 oz) rinsed, trimmed, and separated
  • 1/4 cup bread crumbs
  • 2 tablespoons grated parmesan cheese
  • 1 teaspoon lemon juice
  • 1/4 cup shredded mozzarella cheese
  • Paprika for garnish


Servings 4


Step 1

Wash zucchini. Cut off ends, but do not pare. Leave zucchini whole and cook in 1 inch boiling salted water 5 to 7 minutes. Drain. Halve zucchini lengthwise. Remove pulp with a spoon and chop into small pieces.

Saute onion in butter until tender. Add to zucchini pulp with enoki mushrooms, bread crumbs, parmesan cheese and lemon juice, tossing lightly with a fork.

Fill zucchini shells with mixture and arrange on broiler pan. Sprinkle with mozzarella cheese and paprika. Broil 5 to 7 minutes until golden.

This recipe yields 4 servings.

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