Stuffed Zucchini

Stuffed Zucchini

Submitted by Kathy H.
Council Grove, KS
 

3 tsp. olive oil, divided
1 clove garlic, diced
1 small yellow onion, diced
8 oz. mushrooms, diced
1 Tbsp. balsamic vinegar
3 Tbsp. whole wheat bread crumbs
2 Tbsp. Parmesan cheese
2 zucchini, halved, seeds and pulp removed

Preheat the oven to 350° F. Prepare the stuffing: In a large sauté pan on medium high, heat 1 teaspoon of the oil. Add the garlic, onion and mushrooms. Sauté until the mushrooms soften—takes about 10 minutes. Remove from the heat and add the remaining 2 teaspoons of oil, vinegar, bread crumbs and the Parmesan. Mix thoroughly. Spoon an equal amount of stuffing into each zucchini half. Bake on a foil lined cookie sheet for 10 minutes.

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Stuffed Zucchini

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