You are here: Home » Recipes » Zuchinni with Cheese and Mushroom Stuffing Zuchinni with Cheese and Mushroom Stuffing Recipe by American Profile Yield 6 servings PrintEmail "This recipe is a delicious alternative to the breads and cakes I usually prepare with zucchini. It's filling enough to make a meal." Ingredients 3 medium-size zucchini2 tablespoons chopped onion1 tablespoon butter1 cup provolone or Monterey Jack cheese4 ounces chopped mushrooms2 tablespoons all-purpose flour2 tablespoons sour cream2 tablespoons Parmesan cheese1/2 teaspoon salt1/2 teaspoon dried basil Instructions Preheat oven to 350F. Cut off ends of zucchini and cut them in half, length-wise. Cook zucchini in 1-inch deep salted boiling water for 5 to 10 minutes, until crisp, yet tender. Drain. Scoop out pulp, leaving 1/4 inch shell. Chop enough pulp to make about 3/4 cup. Saute onion in butter. Combine with remaining ingredients, including pulp. Spoon evenly into zucchini shells. Place shells into greased 13 x 9-inch baking dish. Bake uncovered 25 minutes. Tips From Our Test Kitchen: This dish is especially delicious when served with garlic bread. Recipe by Toni Monton, Custer, Mich.