5 medium zucchinis
1 cup cooked Porky’s Polypore or other cooked mushrooms, chopped
1/4 cup cooked brown rice
1/3 cup tomato sauce
1/4 cup fresh dill weed, chopped
1/4 cup fresh mint leaves, chopped
2 cloves of garlic, chopped
1 tsp. Vege-sal or salt, or to taste
1/2 tsp. black pepper, or to taste
1 tbs. olive oil
3 cups water, or as needed
Cut the zucchinis in half lengthwise and scoop out the insides, leaving a 1/4 inch shell to stuff. An apple corer is the best implement for this, but a serrated grapefruit spoon or regular spoon will also work. Reserve the scoopings for other recipes.
Dot with the olive oil.
Pile onto a steamer rack and pressure cook 3 minutes, dunking the pressure cooker into cold water to stop cooking; or steam 20 minutes or until the zucchinis are tender.