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Categories:
tomato olive oil yellow onion garlic zucchini fresh basil parsley salt fresh ground black pepper breadcrumbs cheese egg white mushrooms
Viewed: 61 - Published at: 2 years agoIngredients
- 12 cup canned chopped tomato with juice
- 14 cup olive oil, plus more for coating baking dish
- 1 medium yellow onion, finely chopped (about 1/2 cup)
- 2 garlic cloves, finely chopped
- 3 medium zucchini, rinsed and finely diced (about 1 1/4 pounds)
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 12 teaspoons salt
- 34 teaspoon fresh ground black pepper
- 12 cup dry breadcrumbs
- 12 cup freshly grated parmigiano-reggiano cheese
- 1 egg, lightly beaten
- 24 large white mushrooms, rinsed and patted dry (about 1 pound)
Method
- Preheat the oven to 450F.
- Place the tomatoes in a small saucepan and bring to a simmer over medium heat.
- Cook for 10 minutes, remove from heat, and reserve.
- Heat 1/4 cup of the olive oil in a large saucepan over medium flame.
- Add the onion and garlic and saute, stirring, for 3 minutes, or until lightly browned.
- Add the diced zucchini and continue cooking until lightly browned.
- Stir in the reserved tomatoes, the basil, parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Remove from the heat and cool.
- In a large mixing bowl, combine the bread crumbs and cheese.
- Add the cooled zucchini mixture and the beaten egg, stirring until all ingredients are thoroughly combined.
- Lightly coat a baking dish with oil.
- Place the mushrooms cap side down in one layer in the dish.
- Season with the remaining salt and pepper, and fill with the zucchini mixture.
- Bake in the oven for 20 to 25 minutes, or until a light crust forms.
- Serve hot.
