Mushroom Stuffed Zucchini
Quick side dishes to go along with grilled chicken or steak are the best. I like to bake at least 4 sweet potatoes a week to have to quickly warm up with our meal and make a veggie dish too.
This little stuffed zucchini creation is a fabulous surprise of flavor! The balsamic vinegar adds just the right extra to it.
I made Slow Cooker Rosemary Garlic Chicken to go along with it this time.
Ingredients
The complete list of ingredients with amounts are listed in the full recipe card below.
- Zucchini, halved and seeds and pulp scooped out.
- Olive oil or Coconut oil
- Garlic, minced
- Onion, chopped
- Mushrooms, chopped
- Balsamic vinegar
- Panko breadcrumbs
- Parmesan cheese
- Feta cheese
- Salt and pepper
How to Make Mushroom Stuffed Zucchini
Preheat oven to 350°F.
Heat the 2 tablespoon of oil in a large saute pan on medium-high.
Add garlic, onion and mushrooms.
Sauté about 10 minutes or until mushrooms are soft
Remove from burner and add vinegar, bread crumbs, feta and parmsean. Mix well.
Scoop an equal amount of mushroom mixture onto each zucchini half.
Bake on a baking sheet for about 15- 20 minutes.
ENJOY!!
Mushroom Stuffed Zucchini
Ingredients
- 2 zucchini halved and seeds and pulp scooped out.
- 2 tablespoon coconut oil
- 2 cloves garlic minced
- 1 small onion chopped
- 8 oz mushrooms chopped
- 1 tablespoon balsamic vinegar
- 3 tablespoon Panko or gluten free bread crumbs
- 1 tablespoon parmesan cheese
- 1 tablespoon feta cheese
- ¼ teaspoon of pepper
Instructions
- Preheat oven to 350°F.
- Heat the 2 tablespoon of oil in a large saute pan on medium-high.
- Add garlic, onion and mushrooms.
- Sauté about 10 minutes or until mushrooms are soft
- Remove from burner and add vinegar, bread crumbs, feta and parmsean. Mix well.
- Scoop an equal amount of mushroom mixture onto each zucchini half.
- Bake on a baking sheet for about 15- 20 minutes.
Nutrition
Nutritional Disclosure
Nutrition information is automatically calculated and should only be used as an approximation.
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Miz Helen
Your Stuffed Zucchini looks amazing! Thanks so much for sharing this awesome recipe with Full Plate Thursday and come back soon!
Miz Helen
Stephanie
This looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Jess @HungryHarps
I’m definitely giving this a try – looks and sounds fabulous! Thanks for sharing at #GetHimFed Fridays, hope you have a nice week. 🙂
Laura@Baking in Pyjamas
What a great vegetarian meal, delicious. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Kelly
I saw this on the Weekend Re-treat and HAD to come and check it out! I love mushrooms, I love zucchini – will definitely be making it soon. Pinned 🙂
Jess @ Chaos & Love
These are two of my favorite foods! Pinning this for sure!
We’d love to have you link up with the Caffeinated Crafters this week!
http://www.chaosandlove.com/caffeinated-crafters-link-party-2/
Sherri
Mine too! Thanks so much! I am heading over now to your link up 🙂
Carrie Groneman
Oh yummy, I can’t wait for the fresh zucchini! Thanks for sharing at Wonderful Wed Blog Hop. Carrie, A Mother’s Shadow
Lori Hart
Wow does this look amazing! I found you over at The New Mrs. Adventures Tasty Tuesday party. I host Tickle My Tastebuds Tuesday and would love it if you linked up this recipe. I’m sure our party goers would love it as much as I do. Here is the link http://bit.ly/1l4cu0j. Have a wonderful day!!
Erlene
This looks wonderful and something that I think my whole family would eat. Thanks for posting. Pinned.
Helle
Oh, I just love all your yummy ingredients – I’ll definitely try your great recipe.
Jess
This looks like such a simple and yummy recipe!
Thanks for joining the Link Up this week!