Mushroom Stuffed Zucchini
Serve as a sit down appetizer or as a vegetable side dish.
- Course Side Dishes
- Prep. Time 15 mins
- Cooking Time 40 mins
- Yields 6 servings
Preparation
What You Need
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 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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 140 CaloriesProtein: 6 g
Carbohydrate: 7 g
Fat: 10 g
Fibre: 1.5 g
Sodium: 274 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
7 %
/
779
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.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
-
Globetrotter
August 4th, 2011
Sub in diced shallots for the onion and drizzle with truffle oil before serving.
-
Caroline
June 16th, 2010
This tastes good with Marble cheese, too.
