Bacon Mushroom Stuffed Zucchini Recipe 455

Steps:

• 1. Heat 1 tablespoon olive oil in heavy skillet. Add the bacon and cook until semi-crispy.
• 2. Add onion and garlic to skillet. Cook until onion is translucent in color.
• 3. Add salt, pepper, and zucchini. Cook until zucchini is fork-tender.
• 4. Add the Worcestershire and mushrooms stirring frequently for 2-3 minutes. Serve immediately.

Steps:

• Preheat oven to 375 degrees.
• Cut zucchini lengthwise, and using a spoon, scoop out the seeds; discard.
• Continue scooping out flesh (save this and dice) until you have a zucchini boat (about 1/2 inch thick; don't scoop too thin or your zucchini will turn to complete mush).
• In a large skillet, add butter and oil to medium-high heat.
• Saute mushrooms and onions for about 4 to 5 minutes.
• Add broccoli, bell peppers, saved zucchini and garlic; cook about 3 minutes more.
• Add salt, pepper, cayenne, and cumin.
• Mix in half of the cheese and half of the cooked bacon.
• Scoop filling into the hollowed out zucchini(s).
• Place onto foil lined baking sheet; cover with another sheet of foil and crimp the edges of the 2 sheets together to make a foil packet.
• Poke a few SMALL holes in the top of the packet.
• Bake for 15-20 minutes (less if you have small zucchinis).
• Remove from oven; remove top foil sheet.
• Cover in remaining cheese and bacon.
• Place back in oven (uncovered) for a few minutes until cheese melts.

Steps:

• Heat oven to 400ºF.
• Cut zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.
• Chop zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.
• Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.
• Bake 15 min. or until heated through.

Steps:

• Place bacon slices on frying pan over low heat. You can bunch them up into little rosettes, that way the bacon will stay a bit juicy.
• When bacon has just begun to brown, add the onions, mushrooms and zucchini to the pan. Increase heat to medium and fry, stirring occaisonally, till veggies have browned.
• Meanwhile, beat the eggs with the sour cream. Add salt and pepper.
• Pour egg mixture over the veggies in the pan. Let the mixture set a little, then scramble.
• Sprinkle cheese on top of the scrambled eggs and let it melt, then stir everything around once more to combine.
• Serve with toast.

Steps:

• Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
• Cover and steam 5 minutes.
• Place zucchini on several layers of paper towels; cover with additional paper towels.
• Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
• Spoon mixture evenly into mushroom caps.
• Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
• Cover and steam 6 minutes or until mushrooms are barely tender.
• Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together the green onions and cream cheese . Stuff mushroom caps with the cheese mixture. Wrap each mushroom with a half-slice of bacon, and secure with toothpicks. Place on a baking sheet.
• Bake for 20 minutes in the preheated oven, until the bacon is cooked through.