Stuffed Zuchinni and TomatoSubmitted by: ATLBUCKEYEGIRL
IntroductionVegetarian dish that uses 1/2 zuchinni and tomato as the shells. Vegetarian dish that uses 1/2 zuchinni and tomato as the shells.
1 large tomato
2 Tbsp Olive Oil
1/4 cup shallots
1/3 cup mushrooms, portabello
1/8 cup roasted red pepper
1 tsp fresh thyme
1 tsp fresh rosemary
1 tsp fresh parsley
1/4 cup white wine
1/4 cup shredded parmesan
Place zuchinni halves in baking pan. Drizzle with 1 tbsp of olive oil - lightly salt/pepper. Roast Zuchinni for approx 10min at 350 degrees. Remove from oven - dab excess olive oil from zuchinni - set aside.
Dice up shallots, mushrooms, remaining tomato and red pepper - set aside.
Heat 1 tbsp Olive oil in pan, add shallots - lightly salt/pepper. Saute until soft, add wine. Reduce wine, add red peppers. Sautee approximately 1-2 min; add mushrooms - sautee approximately 2 min. Add tomatoe - sautee 1-2 min. Add Herbs --- stir well - remove from heat. Mix in spinach. Stir well to allow the heat from the mixture to cook the spinach. Drain excess liguid; put ingredients in mixing bowl and mix in 1/8 cup parmesan.
Stuff the mixture into the zuchinni halves and tomato "bowl", sprinkle the remaining cheese over the top of the stuffed veggies.
Bake at 350 for 10min; broil for 5min at 500.
Number of Servings: 3
Recipe submitted by SparkPeople user ATLBUCKEYEGIRL.