Stuffed Summer Vegetables
4/6 - zucchini, tomatoes, etc.
Fresh breadcrumbs, as needed.
2 Large eggs
½ cup Fresh Mushrooms, cleaned & coarsely chopped.
2 cloves Garlic, thinly sliced.
1 small shallot, finely diced.
¼ cup cherry tomatoes, chopped.
1 TBS fresh herbs of choice, finely chopped.
¼ cup Gruyere cheese, shredded.
½ cup Parmigiano Reggiano, grated.
1 cup +/- Chicken or Vegetable stock.
Extra Virgin Olive Oil
Kosher Salt & Fresh ground pepper
Preheat oven to 400*
1 Hollow out center of veg, reserving what you remove to large bowl.
2 Preheat a large saucepan over medium high heat, add oil to cover bottom of pan. Add all ingredient you have removed plus mushroom / shallot / garlic / tomatoes. Cook until most of the liquid is cooked out,
3 Place mixture back in bowl, add breadcrumbs, Gruyere and eggs. Add additional breadcrumbs if mixture is "to wet". Allow to cool to room temp.
4 Stuff mixture back into veg, slightly mounding over top. Cover generously with Parm.
5 Place in roasting pan, or baking dish. Add stock to come 1/3 up side of vegetable. Cover loosely with foil, and bake for 15 - 20 minutes - OR until just fork tender on sides.
6 Remove foil and cook until top is golden brown.
7 Serve as a side dish, or main dish with a simple green salad.
8 Bon Appétit!!