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1
Cut ends off zucchini squash.
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2
Slice squash into 2 equal halves lengthwise.
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3
Scoop ou all seeds and stringy flesh.
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4
( do not throw out what you scooped out.)
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5
( do not scoop out too much)
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6
Place seeds and the pulp you scooped out into a bowl.
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7
(If seeds are large pick them out.)
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8
Small chop green pepper until you get 1/4 of a cup.
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9
Toss chopped green pepper in with squash pulp.
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10
Small chop onion until you get 1/4 of a cup.
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11
Toss onion in with green pepper and pulp.
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12
Small chop mushroom until you get 1/4 of a cup.
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13
Put mushroom in same bowl as the rest.
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14
Give it a little stir to mix it up.
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15
Add salt and pepper, enough to satisfy your own tastes.
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16
Add garlic
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17
Add parsley.
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18
Then give it a stir.
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19
At this point you can add whatever other seasonings you would like.
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20
In a seperate bowl wisk the egg until frothy.
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21
Add half that wisked egg to your veggie mix.
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22
Stir to mix.
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23
Let stand a few minutes.
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24
(Your veggies will start to juice) after the few minutes drain out excess egg and liquid by using a small holed collander, mesh strainer or just holding back your veggies while tilting bowl)
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25
Fill the cavities of your squash with the veggie mix equally.
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26
Use all the veggie filling.
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27
Packing it in well.
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28
Using a mesh strainer or a sifter or whatever cover the top filled portion of the squash with flour.
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29
Gently pack it down.
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30
Gently Brush a little of the leftover egg over the flour.
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31
Cover with flour again.
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32
And gently pack down again.
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33
This is to ensure its well packed and the filling doesnt fall out.
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34
Gently and carefully flip the squash over so the filling side is down.
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35
Brush the back side of the squash with egg.
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36
This is so the flour will stick.
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37
Cover back side with flour.
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38
Let sit to soak up the egg.
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39
Lightly brush with egg again.
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40
And sprinkle more flour.
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41
In a skillet big enough to hold squash heat enough oil of choice (i used veggie) to cover half the squash.
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42
Gently slide squash into the hot oil.
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43
Once the first side is golden and crispy gently flip them over and brown side two.
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44
You want them crispy and cooked but not mushy.
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45
Meanwhile set oven to broil (high) and place parchment paper on a baking sheet.
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46
Gently remove squash from skillet with tongs.
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47
Letting the oil drain off.
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48
Place on baking sheet.
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49
Place 3-4 slices of tomato across the filled side of the squash.
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50
Place sheese on top of tomato.
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51
( one i used cheddar the other i used a marble, just use your favorite)
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52
Place it into the oven/broiler prefferably middle to upper rack.
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53
Broil or bake until cheese is melted and nicly browned.
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54
Place upon your plate and serve!
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55
Enjoy!
