This probably isn’t fair, because I’m rating this recipe based on my changes. But from the get-go, my intention was to look for stuffed zucchini “ideas” on my favorite cooking site – not so much to follow a recipe 100%. This looked like a great basic recipe, and it is. I wasn’t sure about what a “medium zucchini” should look like. Heck, I grow them, and medium is a relative term when you look at your garden stock compared to grocery store stock. So I used ONE footlong zuke, scooped out the pulp, discarded any big seeds, and used the “good” flesh. Meanwhile, I diced and sautéed about 10 large mushrooms along with about 1/2 C. chopped Vidalia onion, 1/3 cup (or more) fresh basil, and 2 T. minced jar garlic. I also added about ½ C. of julienne-style sundried tomatoes (packed in oil) to the onion-mushroom mixture; let that cook for a few minutes, then added ½ cup good-quality cream sherry instead of wine. I usually use dry sherry, but the cream version was excellent. Let the mixture simmer about 10 minutes, uncovered, and then added about 4 or 5 T. of Italian breadcrumbs along with a bit of Parmesan before stuffing the “boats.”
Taking the advice of pamela_marie123, I stuffed raw shells and baked them at 400 F. for about 25 minutes. Five minutes before they were done, I sprinkled Parmesan over the top. Then I let them sit for a few, covered with foil, while I finished my glass of wine.
I’m telling you, these were so delish served with grilled chicken thighs.
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This probably isn’t fair, because I’m rating this recipe based on my changes. But from the...