Mushroom Stuffed Zucchini (Cooking Club Size) | Canadian Goodness
Serve as a sit down appetizer with mixed greens tossed in Dijon vinaigrette or as a vegetable side dish. For variety, try cremini, shitake or a combination of mushrooms.
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Cooking tools:
- Melon baller
- Oven
- Stove
- Pot
- Colander
- Nonstick skillet
- Cutting board
- Chef's knife
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Fork
- Airtight container
Ingredients
- 6 medium zucchini
- 2 tbsp (30 mL) butter
- 2 cups (500 mL) chopped mushrooms
- 1/3 cup (80 mL) diced onion
- 2 garlic cloves minced
- 2 eggs beaten
- 1/4 tsp (1 mL) ground marjoram
- 1 1/3 cup (330 mL) shredded Canadian Cheddar* cheese
- Salt
- pepper
- 1/2 cup (125 mL) fine dry bread crumbs
- 2 tbsp (30 mL) butter melted
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