Stuffed Zucchini with Mushrooms & Feta
1 large or 2 medium zucchini
5 - 6 largish cremini mushrooms, diced
1 medium yellow onion, diced
2 garlic cloves, minced
2 ounces feta, crumbled
a handful of chopped herbs such as basil & mint
1 14 ounce can tomato sauce or approx 2 cups homemade
1/2 cup bread crumbs
1/4 cup pine nuts, toasted
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
Preheat the oven to 350°F.
Cut the zucchini in half and scoop out the flesh until you have two shells for stuffing. Chop the zucchini innards and place them in a bowl along with the mushrooms, onion, and garlic.
Toast the pinenuts over low heat and process in a mini-chopper or food processor (or use your mad knife skillz if necessary) with the remaining topping ingredients. Taste and adjust seasonings as necessary.
In a large pan over medium-high heat, saute the zucchini and mushroom mixture with a bit of olive oil. Cook until the mushrooms are cooked through and then add the feta and herbs and immediately pull the pan off the heat. Stir vigorously to mix in the melting cheese.
Place the hollowed out zucchini boats in a casserole or pyrex baking dash and fill with the cooked vegetable mixture. Top each with half the seasoned bread crumbs and pour the tomato sauce around the bottom of the boats, covering the bottom of the dish. Cover the dish with two layers of aluminum foil and bake in the preheated oven until the sauce is bubbling and the zucchini boats are tender. Remove the foil and cook for another five minutes or so to brown the crumb topping.
Serve each stuffed zuchinni drizzled with the tomato sauce, and pass any remaining sauce at the table.