Zucchini Towers...

Zucchini Towers
Aired on September 24, 2014

2 medium zucchini
2 Tbsp. olive oil
2 garlic cloves, minced
½ cup finely chopped fresh mushrooms
4 to 6 ounces pepperoni, chopped
½ cup ricotta cheese
¾ cup shredded or shaved Parmesan cheese, divided
2 teaspoon fresh basil, chopped
Provolone cheese, sliced as needed.

Preheat oven to 400° degrees. Cut zucchini into ½” to ¾” slices and scoop out pulp and seeds, leaving 1/4-inch bottom (use a small spoon for this). Reserve pulp from the zucchini and chop. Blanch the towers until just tender by steaming for one minute and then cool quickly. Combine zucchini pulp, garlic, mushrooms, and sauté in olive oil until tender; season with salt and pepper. Mix the sautéed vegetables with chopped pepperoni, ricotta cheese, half of the Parmesan cheese, and chopped basil. Place stuffed zucchini in a baking sheet and top each tower with as small slice of Provolone cheese and bake for 12 to 15 minutes or until zucchini is tender and cheese is bubbly brown. Sprinkle with remaining cheese.

Notes:
- You can easily make this vegetarian or vegan by making proper adjustments to the recipe.
- This is gluten free.
- Serve as a side with Chicken Parmesan or other favorite Italian entrée.
- You can even serve as an appetizer or hors d' oeuvres at a cocktail party for the upcoming holiday season.