I was hoping to post about the farm day, when I got to see the organic farm and meet the vegetables, and their growers, face to face; it was a lovely morning. But the camera, with the farm pictures, has gone with Chad to Colorado, so we're left with stuffed zuccini.
4 zuccini or summer squashes
1/2 white onion
5 mushrooms, or 10 mushroom stems (if you're stuffing the rest of the mushrooms)
1/2 cup crumbled goat feta cheese
3 garlic cloves
Cut each zuccini to about four pieces of equal size. With a small knife, remove some of the inside, leaving a little "cup" with a bottom.
Grate the stuff you took out of the zuccini; chop the mushrooms.
In a pan, sautee chopped garlic cloves and onion; then, add grated zuccini and chopped mushroom. Sautee all this together until soft and aromatic.
Then, mix in a bowl, with cheese. This is the stuffing.
Now, hear your oven to 180 degrees celsius. Scoop some stuffing into each of the zuccini "cups". Organize in a baking dish and bake for about 25-30 minutes, or until the zuccini is cooked but still firm. Enjoy!