Vegtable stuffed Stuffed Zucchini Boats
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 ZUCCHINI2 tblsp. EVOO12 small-medium mushrooms1 small onion3 cloves garlic1 tsp. basil1 tblsp. parsleydash of salt & black pepper1/4 cup Italian flavor bread crumbs1 large egg3/4 cup Mozzarell cheese shedded
Pre heat oven to 425 Half the zucchini & scoop out the seeds & soft center flesh, reserving the center flesh. Place the zucchini "boats" into a baking dish & drizzle with a little EVOO. Season with salt & pepper. Chop the zuchhini flesh & set aside.
Heat the rest of EVOO in a fry pan over medium heat. Saute the mushroom, onions, & garlic for approximately 5 minutes. Add Zucchini flesh & saute for 1 minute & then remove from heat & set aside. Add herbs, egg, bread crumbs & 1/2 cup of cheese togeather. Add saute zucchini mix. Stuff the zucchini boats with the vegtable mixture. It's ok to overstuff. Bake for 15 mins. After 15 minutes cover the tops with the remaining 1/4 cup cheese & broil for 2-3 minutes to brown.
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYJOANN.
Heat the rest of EVOO in a fry pan over medium heat. Saute the mushroom, onions, & garlic for approximately 5 minutes. Add Zucchini flesh & saute for 1 minute & then remove from heat & set aside. Add herbs, egg, bread crumbs & 1/2 cup of cheese togeather. Add saute zucchini mix. Stuff the zucchini boats with the vegtable mixture. It's ok to overstuff. Bake for 15 mins. After 15 minutes cover the tops with the remaining 1/4 cup cheese & broil for 2-3 minutes to brown.
Number of Servings: 4
Recipe submitted by SparkPeople user HEALTHYJOANN.
Nutritional Info Amount Per Serving
- Calories: 241.3
- Total Fat: 20.5 g
- Cholesterol: 68.1 mg
- Sodium: 271.4 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.9 g
- Protein: 10.0 g
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