Stuffed Zuchinni and Tomato

1/2 Zuchinni
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

Cut the Zuchinni in half and Scoop the filling out of each half- set aside. Dice 3/4 of Tomato, leave bottom 1/4 of tomato - scoop out center to make a little tomato "bowl" - set aside.

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.