submitted by Sonialee


Serves 8-10 Ingredients:

  • 5-6 cloves garlic diced
  • ½ onion diced
  • 2 cups chopped mushrooms
  • 5 zucchinis (either type may be used)
  • ½ cup chicken broth
  • ¼ cup red wine
  • 1 tsp corn starch
  • 1 tbs sweet basil
  • Salt a pepper to taste



 Stuffing: Slowly sauté garlic, onions, and mushrooms in olive oil, until onions are golden brown. In the mean time, cut ends of washed zucchini and slice in half vertically. Carefully scoop out inside pulp of zucchini, keep shell. Chop up the insides and add to mushrooms. Sauté until zucchini is soft. In a separate bowl, mix chicken broth and corn starch. Slowly add to fried mix. Add wine and basil. Simmer this mixture for about 10 minutes, stirring frequently.

Preheat oven to 400F.  (Editor: 200 C)  Lay zucchini on baking tray and spoon stuffing gently into shells. Cover with aluminum foil and bake for approximately 20 minutes. Take foil off, sprinkle with parmesan, and bake uncovered for another 10 minutes.

Serve hot as an hors’de ouvres or side dish.