April 2017 Magazines - Page 27

Mediterranean Mushroom-Zucchini Boats Serves 6 3 small zucchinis, halved 1 small tomato, finely diced Preheat oven to 400°F or heat outdoor grill to medium-low heat. Scoop the pit and seeds out of the center of each zucchini half. 1/4 cup red bell pepper, finely diced Set aside. In a large bowl stir together the tomato, bell pepper, 2 Tbsp. sundried tomatoes packed in oil sundried tomato, mushrooms, onions, olives and feta cheese. 1 1/2 cups porcini mushrooms, chopped Spoon into the center of each zucchini. Drizzle with oil. Bake or grill until the zucchini is crisp-tender. 2 Tbsp. onions, finely chopped 1/4 cup black olives, finely chopped 1/3 cup feta cheese, crumbled 3 Tbsp. olive oil or sundried tomato oil 2 Tbsp. parsley, finely chopped February/March 2017 27