STUFFED ZUCCHINI MUSHROOM

Using wild mushrooms instead of ground meat in this classic Turkish dish creates a light, tasty vegetable dish. Serve Mushroom-Stuffed Zucchini cold as an appetizer

5 medium-size zucchini
1 cup Parity's Poiypore (page 200), made with finely chapped mushrooms
'A cup cooked brown rice '/s cup Wild Tomato Sauce (page 94) 'A cup fresh dill leaves, chopped 'A cup fresh mint leaves, chopped
2 cloves garlic, chopped
1 teaspoon Vege-Sal or ¥2 teaspoon salt, or to taste I teaspoon freshly ground black pepper (16 teaspoon peppercorns), or to taste I tablespoon olive oil
3 cups water, or as needed

1. Cut the zucchini in half lengthwise and scoop out the inside*, leaving a >4-inch-thick shell to stuff. An apple corer is the best implement for this, hut a serrated grapefruit spoon or regular spoon will also work. Reserve the zucchini pulp for another use.

2. In a medium-size bowl, mix together the remaining ingredients except the olive oil and water and stuff the zucchinis. Dot the top of the stuffed zucchini with the olive oil.

3. Place the zucchini boats on a steamer rack and steam until the zucchini are tender, about 20 minutes.