Mushroom & Lentil Stuffed Zucchini with Tomato Coulis

Name: Mushroom & Lentil Stuffed Zucchini with Tomato Coulis
Ingredients: 4 medium zucchini (about 2 lbs.); 3 Tablespoons olive oil, divided; 3 cloves garlic, finely chopped; 1/2 yellow onion, finely chopped; 4 cups mushrooms from Cherry Tree House Mushrooms or Prairie Hollow , diced (any kind, your call!); 1/2 cup grated Shepherd’s Way Friesago cheese; 3 Tablespoons fresh herbs, minced (I love tarragon here, but any kind will work); 2 egg yolks, beaten; 1 cup cooked lentils (I use French lentils, but black lentils are great as well); 5 fresh tomatoes (about 3 cups when chopped); Basil; Salt; pepper

www.millcityfarmersmarket.org

Stuffed zucchini with mushrooms, lentils, and tomato coulis make a delicious, nutritious side—perfect for summer meals. Serves 4.

View full recipe on www.millcityfarmersmarket.org

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.millcityfarmersmarket.org.

Share this recipe:

Cooking tools:

Ingredients

4 medium zucchini (about 2 lbs.)
3 Tablespoons olive oil, divided
3 cloves garlic, finely chopped
1/2 yellow onion, finely chopped
4 cups mushrooms from Cherry Tree House Mushrooms or Prairie Hollow , diced (any kind, your call!)
1/2 cup grated Shepherd’s Way Friesago cheese
3 Tablespoons fresh herbs, minced (I love tarragon here, but any kind will work)
2 egg yolks, beaten
1 cup cooked lentils (I use French lentils, but black lentils are great as well)
5 fresh tomatoes (about 3 cups when chopped)
Basil
Salt
pepper