Recipe: Stuffed Summer Squash (using mushrooms, nuts and cheese)

STUFFED SUMMER SQUASH

6 medium zucchini
3 cloves garlic, minced
1 cup chopped mushrooms
1 cup chopped walnuts
3 tablespoons sweet butter
1/4 teaspoon dried oregano
1/2 cup fresh bread crumbs
Salt and pepper to taste
1 cup grated mild cheddar cheese

Preheat oven to 350 degrees F.

Halve zucchini lengthwise. Remove pulp and chop. Set aside.

Saute in butter, the garlic, mushrooms, and walnuts in a large skillet. Add chopped zucchini and oregano. Cook slowly, while stirring for 8 minutes. Set mixture aside and allow to cool.

Stir in bread crumbs, salt and pepper. Divide mixture among the twelve zucchini shells. Place shells in a large buttered baking dish and sprinkle with cheese.

Bake for 25 minutes. Pierce with for to test for tenderness.

Makes 12 servings
Used by permission to Recipelink.com from Garden Way Publishing Co.
Source: The New Zucchini Cookbook By Nancy C. Ralston