| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Main dish, Ornish |
4 |
Servings |
INGREDIENTS
| 5 |
lg |
Zucchini, about 3 pounds |
| 6 |
|
Garlic cloves; thinly sliced |
| 12 |
oz |
Mushrooms; thinly sliced |
| 1 |
|
Onion, yellow; thinly sliced |
| 1 |
c |
;water |
| 1/2 |
tb |
Kosher salt |
| 2 |
tb |
Tarragon, fresh; chopped |
| 1/2 |
c |
Tomato; peeled, seeded, and diced |
| 1/2 |
c |
Chervil leaves |
INSTRUCTIONS
Cut 4 zucchini in half lengthwise and carefully scoop out the pulp and
seeds, taking care not to break the skins (leave 1/4 inch of pulp in
shell). Chop the pulp and seeds and set aside. Blanch the zucchini in
boiling water for 5 minutes and then plunge into ice water. Leave the
shells in the water for 10 mintues.
Carefully drain and set aside.
Cut the remaining zucchini into quarters lengthwise and then into 1/4-inch
slices. In a medium-size pan, combine the chopped zucchini, zucchini
slices, garlic, mushrooms, onion, water and salt.Cook over medium-low heat,
uncovered, for 35 to 40 minutes,or until the water has evaporated. Remove
from the heat and stir in the tarragon.
Stuff the zucchini shells with the vegetable mixture.
Place them in a shallow baking dish and bake at 350 degrees for 15
minutes. Finish cooking undcr the broiler for 3 to 4 minutes, or until the
stuffing begins to brown.
To serve, place 2 zucchini halves on each of 4 plates, sprinkle the diced
tomato over and around, and sprinkle with the chervil leaves.
Serving size: 1 3/4 cups 102 calories 1 g fat 0 mg chol 891 mg sod
Eat More, Weigh Less, by Dean Ornish,M.D./MM by DEEANNE
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