Easy for Entertaining
Veggie-Stuffed Zucchini with Walnut-Parmesan Topping
Farro Pilaf
Ingredients
- 6 large zucchini
- 3 Tbsp olive oil, divided
- 1 (8-oz) pkg baby portobello mushrooms, chopped
- 1 onion, chopped
- 1 tomato, chopped
- 4 cloves garlic, minced
- 1 cup freshly grated Parmesan cheese, divided
- ½ cup Italian-seasoned breadcrumbs
- 1 large egg, beaten
- ¼ cup walnuts, finely chopped
Instructions
- Preheat oven to 425°F.
- Cut each zucchini in half lengthwise; scoop out pulp, leaving a ¼-inch shell. Toss zucchini shells with 1 Tbsp oil. Chop zucchini pulp; set aside.
- Heat remaining 2 Tbsp oil in a large skillet over medium-high heat. Add mushrooms and onion; cook 5 minutes. Add zucchini pulp, tomatoes, garlic, ½ tsp salt, and ¼ tsp pepper; cook 1 to 2 minutes or until vegetables are tender and garlic is fragrant.
- Combine vegetable mixture, ½ cup cheese, breadcrumbs and egg. Spoon vegetable mixture evenly into zucchini shells, mounding and packing to fill shells. Arrange zucchini on a baking sheet. Sprinkle tops with remaining ½ cup cheese and walnuts; lightly coat stuffing with cooking spray.
- Bake 20 to 25 minutes minutes or until lightly browned.
Side Dish Ingredients
- 1½ cups uncooked farro
- 6 cups water
- 1 red bell pepper, finely chopped
- ¼ cup chopped fresh basil
- 2 Tbsp balsamic vinegar
- 2 Tbsp olive oil
Side Dish Instructions
- Rinse and drain farro, and place in a large saucepan; add water.
- Bring to a boil, reduce heat, and simmer 30 minutes or until tender. Drain excess liquid.
- Combine farro, bell pepper, and basil in a serving bowl. Whisk together vinegar, oil, ½ tsp salt and ½ tsp pepper; drizzle over farro mixture, toss to coat.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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