Stuffed Zucchini Cups
Created by Chef Charles RomeroAt Charlie’s Table
AtCharliesTable.com
Serves: 6 – 8
Course: Appetizers & Soups
Season(s): Summer
Ingredients
- 2 medium Zucchini, straight as possible
- 1 small shallot, finely chopped
- 1/2 pound Mushrooms, any variety chopped
- 2 tablespoons Herbs such as Thyme, Parsley, Oregano and Basil, chopped
- Fresh Fine Bread Crumbs
- Olive Oil
- Butter
- 1/2 cup Chicken or Vegetable Stock
- Salt
- Pepper
Instructions
Preheat oven to 375 degrees. Then oil a baking sheet & set aside. Trim the ends of the zucchini so you have two flat ends. Cut the zucchini into about 1” rounds. With a melon baller scoop out the center of each ring leaving at least a 1/4 inch on the bottom and sides. Finely chop the scooped zucchini flesh and reserve. Place cups on oiled baking sheet. In a pan sweat the shallots in butter, add the mushrooms and zucchini flesh, season with salt & pepper. Stir until all the liquid is evaporated. Add stock and reduce. Add bread crumbs and your choice of herbs. Mix until the desired consistency is achieved. Add a little more stock if the mixture is too dry. Adjust seasoning to taste. Spoon the stuffing into the zucchini cups with a rounded top. Don't pack the stuffing too much. Gently press into the cups. Drizzle a little olive oil on top of each cup. Place sheet pan with cups into the oven. Bake for about 20 minutes or until the cups are tender but firm and the stuffing has a golden crust.
Option: During the last 5 minutes you can top each cup with cheese if you like.
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