Recipe - Zucchini Stuffed With Mushrooms

5 lg Zucchini, about 3 pounds
6 Garlic cloves; thinly cut or sliced up
12 ounce Mushrooms; thinly cut or sliced up
1 Onion, yellow; thinly cut or sliced up
1 cup ;water
One half tablespoon Kosher salt
2 tablespoon Tarragon, fresh; chopped
One half cup Tomato; peeled, seeded,
and minced
One half cup Chervil leaves

Cut 4 zucchini in half lengthwise and carefully scoop out the pulp and
seeds, taking care not to break the skins (leave One fourth inch of pulp in
shell). Chop the pulp and seeds and set aside. Blanch the zucchini in
boiling water for 5 minutes and then plunge into ice water. Leave the
shells in the water for 10 mintues.
Carefully drain and set aside.

Cut the remaining zucchini into quarters lengthwise and then into 1/4inch
slices. In a mediumsize pan, combine the chopped zucchini, zucchini
slices, garlic, mushrooms, onion, water and salt.Cook over mediumlow heat,
uncovered, for 35 to 40 minutes,or until the water has evaporated. Remove
from the heat and stir in the tarragon.

Stuff the zucchini shells with the vegetable mixture.
Place them in a shallow baking dish and bake at 350 degrees for 15
minutes. Finish cooking undcr the broiler for 3 to 4 minutes, or until the
stuffing begins to brown.

To serve, place 2 zucchini halves on each of 4 plates, sprinkle the minced
tomato over and around, and sprinkle with the chervil leaves.

Serving size: 1 Three fourths cups 102 calories 1 g fat 0 mg chol 891 mg sod

Eat More, Weigh Less, by Dean Ornish,M.D./MM by DEEANNE