Summer Squash - Vegetable Stuffed Zucchini

My  husband and I attempted a garden on a few occasions.  For the most part, we were unsuccessful; we are really good at killing plants.  One year, we finally got zucchini squash to grow.  We had so much zucchini in our garden, I didn't know what to do with all of it.  I started searching online for zucchini recipes and came across a stuffed zucchini recipe that looked really yummy.  

Well, over the past couple of years I have modified the recipe so many times that it doesn't looked anything like the original version. 

Here is my version of a stuffed zucchini recipe.  I hope you enjoy it.

Ingredients:

2 Zucchini

1/3 cup Vegetable broth

2 cloves of garlic

1 cup chopped broccoli florets

¼ cup diced onion

¼ cup diced red peppers

2-3 baby bella mushrooms

¼ cup corn

1 tsp parsley

1/8 tsp ground pepper

2 teaspoons of grated Parmesan Cheese

Preheat oven to 400 degrees.  

Place foil on baking sheet

Cut zucchini in half, lengthwise.  Scoop out pulp, leaving 1/4 in shell. Chop pulp; set shells aside.

In a large nonstick skillet saute the garlic, broccoli, onion and red pepper in 1/2 the vegetable broth until tender, about 5 minutes.

    

Add remaining vegetable broth, mushrooms, corn, parsley, ground pepper, and zucchini pulp and sauté for about 5 more min.

Place zucchini shells on baking sheet.

Fill zucchini shells with vegetable mixture.

Sprinkle vegetables with grated parmesan cheese.  

Bake until lightly brown, about 7 minutes

Serve and ENJOY!

** Refrigerate any leftover vegetables for salads.

**Accent by adding cooked shrimp to the vegetable mixture for a couple of minutes before filling the zucchini shells.