Stuffed Young Zucchini

Preparation

1. Step 1

   Preheat the oven to 425°F.

   Step 2

   Halve the zucchini lengthwise and scoop out the seedy-soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Arrange the small hulls in a baking dish. Drizzle with EVOO and season with salt and pepper. Chop up the scraped zucchini flesh and reserve.

   Step 3

   Heat the remaining EVOO in a skillet over medium-high heat and sauté the mushrooms, onions, and garlic for 5 minutes. Add the zucchini flesh and tomatoes, season with salt and pepper, heat through for 1 minute, then remove from the heat.

   Step 4

   While the veggies cook, toast the bread in a toaster, then butter it liberally, and tear it up, and add it to a food processor. Add the parsley and tarragon or basil and pulse into herb crumbs.

   Step 5

   Fold the herb crumbs into the veggies and stir together with 1/2 cup of the Parm and the egg. Overstuff the zucchini shells and roast them for 15 minutes, top with remaining 1/4 cup of cheese, and place under the broiler for 2 to 3 minutes more to brown.