Mushroom Stuffed Zucchini

Course Side Dishes
Prep. Time 15 mins
Cooking Time 40 mins
Yields 6 servings

Preparation
Nutritional Info
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Preparation

What You Need

3 medium zucchini
1/4 cup (50 mL) butter
1 cup (250 mL) chopped fresh mushrooms
3 tbsp (45 mL) chopped onion
1 garlic clove, minced
1 egg, beaten
Pinch ground marjoram
2/3 cup (150 mL) shredded Canadian Cheddar* cheese, divided
Salt and pepper
1/4 cup (50 mL) fine dry bread crumbs
1 tbsp (15 mL) butter, melted

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Instructions

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 1/4 cup (50 mL) of 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.

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Nutritional Info

Per serving

Energy: 140 calories
Proteins: 6 g
Carbohydrates: 7 g
Fat: 10 g
Fibre: 1.5 g
Sodium: 274 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient and % DV*

Calcium: 7% / 79 mg
Vitamin B12: 42 %
Vitamin C: 29 %
Folacin: 19 %
Riboflavin: 17 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.