Name: Mushroom Stuffed Zucchini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 zucchini (halved and seeds and pulp scooped out.); 2 TBSP coconut oil; 2 cloves garlic (minced); 1 small onion (chopped); 8 oz mushrooms (chopped); 1 TBSP balsamic vinegar; 3 TBSP Panko (or gluten free bread crumbs); 1 TBSP parmesan cheese; 1 TBSP feta cheese; 1/4 tsp of pepper

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Mushroom Stuffed Zucchini

Whew, what a week. With the weather being so gorgeous finally, I have been spending LOTS of time outside cleaning up my yard, power washing decks,washing windows etc. All the things I loathe usually but since it’s 75 and sunny I am loving it right now! The problem is I am so exhausted I don’t want to cook a thing. That can lead to terrible eating decisions!

I am trying to plan and make a slow cooker meal or something I marinate in the morning and quickly grill. Quick side dishes to go along with it are the best too. 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. Yum Yum Stuff!! 🙂

Mushroom Stuffed Zucchini Ingredients

2 zucchini, halved and seeds and pulp scooped out.

2 TBSP coconut oil

2 cloves garlic, minced

1 small onion, chopped

8 oz mushrooms, chopped

1 TBSP balsamic vinegar

3 TBSP Panko

1 TBSP parmesan cheese

1 TBSP feta cheese

1/4 tsp of pepper

How to Make Mushroom Stuffed Zucchini

Preheat oven to 350°F.

Heat the 2 TBSP 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

Make this Mushroom Stuffed Zucchini for a great healthy side dish to add to grilled chicken.

Course Side Dish

Cuisine American

Keyword mushroom, stuffed zucchini

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Calories 146 kcal

Author Sherri

Ingredients

2 zucchini halved and seeds and pulp scooped out.
2 TBSP coconut oil
2 cloves garlic minced
1 small onion chopped
8 oz mushrooms chopped
1 TBSP balsamic vinegar
3 TBSP Panko or gluten free bread crumbs
1 TBSP parmesan cheese
1 TBSP feta cheese
1/4 tsp of pepper

Instructions

Preheat oven to 350°F.
Heat the 2 TBSP 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 Facts

Mushroom Stuffed Zucchini

Amount Per Serving (1 half)

Calories 146 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 6g 30%

Cholesterol 4mg 1%

Sodium 134mg 6%

Potassium 476mg 14%

Total Carbohydrates 13g 4%

Dietary Fiber 2g 8%

Sugars 5g

Protein 5g 10%

Vitamin A 4.3%

Vitamin C 24.8%

Calcium 7.2%

Iron 5.6%

* Percent Daily Values are based on a 2000 calorie diet.

Try these other healthy side dishes too.

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Mushroom Stuffed Zucchini

Ingredients

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