Zucchini Fritters and Stuffed Mushrooms

 

Oh my goodness... I never thought this meal would turn out so tasty.

I started with Zucchini Fritters recipe from Simply Recipes.  I made the recipe almost completely as listed.  Used a little more zucchini than suggested (1.38 lbs - two medium and one small), so I used two eggs and I added approximately a 1/2 cup of julienned carrots too (because they were in the refrigerator and I decided this needed a little color).  We left out the side of sour cream or yogurt.  These fritters were excellent. 

Also whipped up a batch of stuffed mushrooms, or stuffing stuffed mushrooms to be exact.  I don't remember when I came across the idea, but I saw it somewhere to make stuffed mushrooms with Stove Top stuffing.  So that is exactly what I did.  I used regular button mushrooms (16 oz package), Savory Herb flavored Stove Top and a little shredded mozzarella.

• Preheat oven to 375
• Prepare Stove Top as per package
• Clean and remove stems of mushrooms (just snap off the stems, no need to cut; clean tops with a damp towel)
• Toss mushrooms in olive oil
• Stuff each mushroom top with finished stuffing
• Top each with a bit of cheese (I used mozzarella, but Parmesan would be good too).
• Bake mushrooms for 20-25 minutes or until cheese is slightly browned

The meal made plenty for my husband and I.  We both probably ate well move than a serving and there is plenty left for lunch tomorrow!  And we still have soup from yesterday.

I started working on next week's menu and picked up a new cookbook.  More info to follow.