Mushroom-stuffed zucchini

Ingredients

• 2 medium zucchini
• 300 g button mushrooms, for the filling
• 1 tablespoon lemon juice, for the filling
• 40 g vegan butter, for the filling
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of zucchini
• What to use instead of lemon
• What to use instead of vegan butter
• What to use instead of black pepper

Instructions

1. Peel the zucchini very lightly, cut them in half lengthwise and scoop out the seeds with a teaspoon.
2. For the mushroom filling, clean the mushrooms, sprinkle them with the lemon juice so they don't darken and chop them finely. Fry them in the vegan butter over medium heat for about 10 minutes, until tender and they've released their liquid. Season them and blend them while hot into a paste. Hot, it's soft; as it cools, the vegan butter firms it up.
3. Fill the zucchini with the filling while it's still hot (if you use it cold, the zucchini falls apart before the filling heats through). Put the two halves of each back together and tie them with kitchen twine in two or three places.
4. Cook them in boiling salted water until tender, about 20 minutes. Lift them out carefully, remove the twine and serve them with one half leaning on the other, so they don't slide.

Nutrition facts

Approximate, per serving (about 187 g). Calculated with data from USDA FoodData Central.