Stuffed Zucchini

Ingredients:

• 2 medium zucchini
• 1/4 cup bell pepper, diced
• 1/2 cup celery, diced
• 1/2 cup onion, diced
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• 1 clove garlic, minced
• 1 tsp. butter
• 1/2 cup water chestnuts, thinly sliced
• 1 cup fresh mushrooms, thinly sliced
• 2 tomatoes, finely chopped
• 3 oz. Monterey Jack cheese, shredded
• 1/8 tsp. sweet basil
• pepper, to taste

Directions:

Cut zucchini lengthwise and scoop out pulp, leaving a shell. Steam for 6-10 minutes.

For stuffing: Saute bell pepper, celery, onion, and garlic in butter until tender-crisp. Add water chestnuts, mushrooms, and tomatoes and saute for 2 more minutes. Add sweet basil, pepper, and half the shredded cheese. Mix all ingredients and stuff the zucchini shells.

Bake in 350 degree F oven for 25 minutes. Top with remaining cheese and place under broiler until cheese melts, about 1 minute.

By Robin from Washington, IA