Recipe: Oberlin College Inn Stuffed Zucchini (using mushrooms and Gruyere)

OBERLIN COLLEGE INN STUFFED ZUCCHINI

6 small zucchini
2 Tbsp olive oil
1 tsp chopped garlic
1 Tbsp chopped shallots
6 mushrooms, diced
1 Tbsp tomato paste
1/4 cup grated Gruyere cheese

Split the zucchini in half lengthwise; scoop out the pulp, taking care not to break through the skin. Chop the pulp. Set aside.

Heat the oil in pan over high heat. Add the garlic, shallots, zucchini pulp and mushrooms; saute for 1 minute. 

Add tomato paste and cheese. Stir until well blended. Fill the zucchini shells with the mixture. 

Bake at 350 degrees F for about 20 minutes.

Makes 6 servings
Source: The Oberlin College Inn, Oberlin, Ohio
From: Candy, Va - 12-30-97

	Moroccan Stuffed Squash (using quinoa, make ahead) "This dish can stand alone as a vegetarian entree but would also make a great side dish if made with smaller acorn squash." - From: The Sprouted Kitchen

	Pumpkin Stuffed with Everything Good "Omit the bacon and you've got a great vegetarian main course." - From: Around My French Table

	Grilled Beany Zucchini (no meat) From: The American Dry Bean Board

	Pilaf Stuffed Acorn Squash Using long grain and wild rice mix, nuts and raisins. - From: Meatless Meals

	Fruit and Nut Stuffed Acorn Squash "A tasty way to enjoy acorn squash." - From: Spice Islands

More Squash Recipes...