Ingredients
1 1/2 pounds zucchini, trimmed and grated coarse
2 tablespoons salt
1 tablespoon olive oil
4 scallions, sliced thin
2 garlic cloves, minced
3 tablespoons water
3 tablespoons basil, chopped coarse
2 pounds portobello caps
Preparation
In a sieve, toss zucchini with salt and drain 20 minutes. Rinse under cold water and drain well, pushing hard to extract liquid. In a skillet heat 2 teaspoons oil over moderate heat until hot but not smoking and cook scallions and garlic with 2 tablespoons water, covered, stirring occasionally, until tender, about 3 minutes. In a bowl mix together zucchini, scallion mixture, basil, and salt and pepper. Preheat broiler. In a small bowl, stir together remaining teaspoon oil and remaining tablespoon water. Lightly brush portobellos and season with salt and pepper. Put mushroom, cap up, on a rack and broil 2 minutes from heat for about 4 minutes. Turn mushrooms over, and heap zucchini mixture in a mound among caps. Broil until zucchini is crisp-tender, about 6 minutes. Garnish with basil sprigs.
