Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Mushroom Stuffed Zucchini
Make this Mushroom Stuffed Zucchini for a great healthy side dish to add to
grilled chicken
.
Course
Side Dish
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
40
minutes
minutes
Servings
4
Calories
146
kcal
Author
Sherri Hagymas
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
Serving:
1
half
|
Calories:
146
kcal
|
Carbohydrates:
13
g
|
Protein:
5
g
|
Fat:
8
g
|
Saturated Fat:
6
g
|
Cholesterol:
4
mg
|
Sodium:
134
mg
|
Potassium:
476
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
215
IU
|
Vitamin C:
20.5
mg
|
Calcium:
72
mg
|
Iron:
1
mg