Stuffed Zucchini

By cmschnettler

Ingredients

• 5 large zucchini, cut in half lengthwise
• 1/2 cup butter
• 1 cup chopped onion
• 3 cloves garlic, minced
• 1 8 ounce package sliced baby bella mushrooms
• 1 red bell pepper, seeded and chopped
• 2 cups panko-style bread crumbs
• 1 1/2 cups grated Parmesan cheese, divided
• 1 cup sour cream
• 2 teaspoons chopped fresh thyme
• 2 teaspoons lemon zest
• 1/2 teaspoon salt

Details

Servings 10
Adapted from recipe.com

Preparation

Step 1

1. Preheat oven to 350 degrees F. Lightly grease a 15 x 11-inch baking dish. 2. Using a melon baller, remove pulp from zucchini, leaving a 1/4-inch-thick shell. Place zucchini, cut side up, in prepared baking dish; set aside. Finely chop zucchini pulp; set aside. 3. In a large skillet, melt butter over medium heat. Add onion, garlic, and zucchini pulp; cook for 15 minutes, or until zucchini is tender and most of the liquid has evaporated. Add mushrooms and bell pepper; cook for 5 minutes. Remove from heat. Add bread crumbs, 1 cup cheese, sour cream, thyme, lemon zest, and salt, stirring to combine. Divide mixture among zucchini shells. 4. Bake for 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake for 5 minutes.