Mushroom Stuffed Zucchini
Our dietitians' favouriteServe as a sit down appetizer or as a vegetable side dish.
- Prep: 15 min
- Cooking: 40 min
Ingredients
- 3 medium zucchini
- 2 tbsp (30 mL) butter
- 1 cup (250 mL) chopped fresh mushrooms
- 3 tbsp (45 mL) chopped onion
- 1 garlic clove minced
- 1 egg beaten
- of ground marjoram
- 2/3 cup (160 mL) shredded Canadian Cheddar* cheese
- Salt and pepper to taste
- 1/4 cup (60 mL) fine dry bread crumbs
- 1 tbsp (15 mL) butter melted
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Preparation
Preheat oven to 350 °F (180 °C).
In large saucepan, cook zucchini in boiling water 5 minutes; drain. Split zucchini lengthwise, scoop out pulp and chop. Reserve shells.
In medium saucepan, melt the butter. Sauté mushrooms, onions and garlic until tender and liquid has evaporated. Add zucchini pulp, cook and stir over low heat 5 minutes.
Remove from heat and let cool slightly. Stir in egg, marjoram and half of the Canadian Cheddar cheese. Add salt and pepper to taste.
Place zucchini shells in shallow baking dish. Divide mushroom-zucchini mixture evenly among shells. Combine bread crumbs and 1 tbsp (15 mL) melted butter. Sprinkle over filled shells. Top with remaining Canadian Cheddar cheese. Bake 30 minutes or until heated through.
Tips
* Or you can use shredded Canadian Mozzarella or Provolone cheese.
Nutritional information
Per serving| Energy: | 140 Calories |
| Protein: | 6 g |
| Carbohydrate: | 7 g |
| Fat: | 10 g |
| Fibre: | 1.5 g |
| Sodium: | 274 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 7 % / 779 mg |
| Vitamin B12: | 42 % |
| Vitamin C: | 29 % |
| Folate: | 19 % |
| Riboflavin: | 17 % |
