Stuffed Zucchini
A delicious tapa to start a meal
INGREDIENTS
2 medium zucchini
1/2 cup chopped onion
3 tbsp vegetable oil
1/2 lb mushrooms
1 cup cooked brown rice
salt an freshly ground pepper to taste
Tabasco sauce to taste
METHOD
Steam whole zucchini10 minutes. Cool and cut in half lengthwise. Scoop out some of the pulp and chop coarsely. Reserve shells.
Saute onion in oil 2 to 3 minutes, then add mushrooms. Cook over high heat 2 to 3 minutes. Stir in the chopped pulp and the rice. Season with salt, pepper and Tabasco.
Mound the filling in the reserved shells and bake in a preheated 350F oven for 15 minutes or until heated through.
Serves 4