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Baked Stuffed Zucchini

"You don't have to fuss to make a special side dish for tow, as this recipe proves," says Sarah Rodgers of West Mifflin, Pennsylvania. "It's so easy to dress up zucchini halves with this flavorful mushroom stuffing."
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings

Ingredients

  • 1 medium zucchini
  • 6 large fresh mushrooms, finely chopped
  • 1 green onion, finely chopped
  • 1 tablespoon butter
  • 1/2 cup white wine or chicken broth
  • 1/8 teaspoon salt
  • Dash white pepper
  • 2 teaspoons grated Parmesan cheese

Directions

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside.
  • In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
  • Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain.
  • Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.
Nutrition Facts
1 each: 133 calories, 7g fat (4g saturated fat), 17mg cholesterol, 254mg sodium, 7g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.
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Reviews

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Average Rating:
  • dlgschultz
    Jul 23, 2011

    This recipe is wonderful. Make it many times every summer.