Ingredients
4 medium-large zucchini
1 tbsp olive oil
8 medium- large mushrooms
3 tbsp seasoned bread crumbs
1/4 tsp ground caraway
1/4 tsp oregano
1 package crumbled feta cheese
salt and pepper to taste
8 oz mozzarella cheese
Preparation
Preheat oven to 375 degrees. Boil the zucchini in a large pot until soft. Cut the zucchini in half and scrape out the insides, making sure to save the insides. Becareful not to make the shells too thin. Place the boats in a large cassarole dish and set aside. Heat olive oil in large skillet. Dice the mushrooms and the zucchini insides. Sautee in olive oil. Once the mushrooms are soft add breadcrumbs to soak up juice. Add seasonings and mix well. Add the feta and slat amd pepper to taste. Once the feta is melted, you are ready to stuff the boats. Once the shells are full, top them with mozzarella cheese. Place in oven and bake for 20 minutes.
