Zucchini stuffed with mushrooms, herbs and garlic

This dish was so wonderful and flavorful that even my 11 year old son loved  it !!  He said it smells like spaghetti tonight.  I of course didn't tell him what was in the dish...so he could enjoy it without  saying EEEWW to the zucchini and mushrooms.  

Serves 4 

4 medium zucchini

1 cup chopped mushrooms

2 cloves garlic, minced

6 brazil nuts minced (you can use pine nuts in its place)

3 green onions or scallions sliced green parts

4 T chopped fresh herbs (parsley,chives,  cilantro, oregano, dill, tarragon - really what ever you have)

1/6 cube of Rapunzel Vegan vegetable bouillon

1 T garlic lovers (or granulated garlic)

2 T olive oil, divided

crushed tomatoes, 15 ounce can

lemon juice of one lemon

salt and pepper to taste

Prepare the zucchini by cutting out the top 1/3, and saving that part for a salad, to create a boat in the zucchini.  

In a saute pan heat 1 T oil and add mushrooms and garlic and cook until fragrant and starting to soften.  Then add the nuts, herbs and green onions and a dash of salt, mix to warm and remove from the heat.    Place the zucchini boats in a small saute pan that will just hold them and fill with the mushroom mixture. 

In a separate bowl, mix the tomatoes, garlic lovers and lemon juice then pour over the zucchini.  Fill the pan with water cover the zucchini by 1/3 to 1/2 and  add the bouillon, bring to a boil.  Reduce the heat and cover and simmer for 45 minutes until zucchini is cooked and tender.

Serve with salad and rice.