Stuffed Zucchini

Since becoming a vegetarian again there is one vegetable that I have been obsessed with.  This would be zucchini.

I was craving stuffed zucchini, so yesterday when at Bristol Farms I picked up a few.  Little did I know that I would get a pound in my CSA box today.  I won't complain, more zucchini for me :D

I wanted to use what veggies I had on hand, so I made my own recipe.  The result was delicious.
I won't lie, it was inspired by a dish I had at a wedding rehearsal.

Vegetarian Stuffed Zucchini

3 medium zucchini
8 ounces finely chopped mushrooms
1 medium onion, finely chopped
6 ounces of fresh Parmesan cheese, grated
2 tablespoons pesto
Salt and pepper to taste

Preheat oven to 400 degrees
Saute mushrooms and onion in a skillet with preferred oil (I use coconut)
Use a melon baller to create "boats" in halved zucchini
Place zucchini on baking sheet and drizzle with olive oil.  Bake for 20 minutes
Chop the reserved zucchini and add to mushroom/onion mixture.  Season with salt and pepper
When zucchini is done cooking, mix the mushroom/onion mixture with pesto and parmesean cheese
Stuff zucchini with mixture, top with more cheese and bake for 5 more minutes

ENJOY :D

-April