Stuffed Vegetables Mediterrean
Why I Love This Recipe
This recipe is easy to prepare and a perfect selection for a buffet dinner or luncheon..It can be made ahead and served at room temperature...Garnish the platter with fresh herbs for a more lavish prensentation. You will have your guests begging for the recipe!
Ingredients You'll Need
12 white mushrooms-caps removed and chopped
6 small tomatoes (not grape) - halved and seeded
6 small zucchini - halved and inside scooped out
6 small squash, green and/or yellow - halved and scooped (trimmed of both ends so it lies flat)
1 medium white onion - chopped
2-3 garlic cloves - chopped
1/2 cup flat-leafed parsley - chopped
6-8 flat anchovy fillets minced to a paste (optional)
2 Tbls. chopped thyme
1/2 cup grated parmesan cheese - plus more for topping
3 T olive oil - more of needed
S&P to taste
1 cup bread crumbs
Directions
Heat pan with oil and add chopped onion and garlic, pinch of S&P. Sauté until onions are soft - 5-7 mins.
In bowl, combine crumbs, parsley, anchovies, salt and pepper, thyme, grated cheese and cooked onion mixture. Mix and add more oil if too dry.
Fill veggies with mixture and place in oiled baking pan. Sprinkle tops of veggies with a bit more oil and cheese. Bake at 400 degrees for 10 min. or until tops are nicely browned.
Remove from baking pan and place on serving dish. Can be served hot or at room temp.
