When summer rolls around I always hear people complaining about what they should do with all those zucchinis. These stuffed zucchinis are an easy way to turn those green things into something spectacular.
3 small zucchini, cut in half, lengthwise
¾ cup small croutons
6 T mushrooms, drained, chopped
1 T melted butter
6 T grated cheese
1. Parboil zucchini 5 minutes. Cool.
2. Combine croutons, mushrooms, butter. Remove center portion of zucchini; add to crouton mixture, stir to mix. Fill the zucchini with the mushroom mixture. Top with cheese.
3. Broil until lightly browned.