VEGETARIAN STUFFED ZUCCHINI
Steps:
- Preheat oven to 375 degrees F.
- Line a small sheet tray or baking dish with foil or parchment paper.
- In a large skillet or frying pan heat 2 tablespoons of the oil over medium heat. Add onion and cook two minutes. Add garlic, red pepper, mushrooms and cut up zucchini tops. Mix to combine and sauté two more minutes.
- Remove from heat, pour into a large bowl and mix in oregano, basil, parsley, salt, pepper, panko crumbs and both grated cheeses.
- Divide the filling between each zucchini boat by pressing the filling into each squash over the bowl forming the top in a rounded shape with your hand.
- Place onto the prepared dish or pan and drizzle the remaining olive oil over the tops.
- Bake for 35 - 40 minutes uncovered until slightly browned on top. Do not overcook, otherwise the zucchini will start to sag and the filling will not stay in.
- As soon as they come out of the oven, sprinkle the tops with additional Parmesan cheese and serve.
Nutrition Facts : Calories 599 calories, Sugar 9.4 g, Sodium 1292.9 mg, Fat 34.7 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 51.2 g, Fiber 5.3 g, Protein 22.9 g, Cholesterol 36.7 mg
BACON MUSHROOM STUFFED ZUCCHINI RECIPE - (4.5/5)
Provided by rmulleni
Number Of Ingredients 12
Steps:
- Spray pam on small baking sheet. Place zucchini face down and bake for approximately 15-20 minutes @ 400 degrees. Meanwhile saute onion and mushrooms with olive oil. Add the parsley, spinach, bread crumbs, bacon bits, tomato and seasonings. Saute, when cooked add a little grated cheese. Cut or scrape out seeded area of zucchini, fill with filling. Bake approximately 15 minutes.
MUSHROOM STUFFED ZUCCHINI CUPS
Nice lo-carb appetizer. In the paste I've used button mushrooms, this time I used baby portabella and I think I like it better. ps: I made way too much stuffing this time and the next day I stuffed it into mini sweet peppers for lunch. Yummy.
Provided by Debby Granberg @DebbyInNH
Categories Vegetable Appetizers
Number Of Ingredients 7
Steps:
- Saute mushrooms and onions until tender.
- Remove mushrooms from heat and stir in cilantro and parmesan.
- Cut zucchini into 1 inch slices. Scoop out the seeds from each slice creating a cup. Remember, cups have bottoms. ps: I use a strawberry huller to scoop the seeds, but a melon baller would work too.
- Season cups with salt and pepper.
- Fill cups with mushroom mixture.
- Place cups in steamer basket and steam for 20 minutes.
ZUCCHINI AND CHEESE STUFFED MUSHROOMS
Make and share this Zucchini and Cheese Stuffed Mushrooms recipe from Food.com.
Provided by rosasharn
Categories Cheese
Time 35m
Yield 1 dozen appetizers (se, 1 serving(s)
Number Of Ingredients 9
Steps:
- Remove stems from mushrooms and discard; set caps aside. Arrange zucchini in a vegetable steamer over boiling water in a Dutch oven.
- Cover and steam 5 minutes.
- Place zucchini on several layers of paper towels; cover with additional paper towels.
- Let stand 15 minutes, pressing down occasionally to remove moisture. Combine zucchini and next 6 ingredients; stir well.
- Spoon mixture evenly into mushroom caps.
- Carefully arrange mushrooms in a single layer in steamer over boiling water in pan.
- Cover and steam 6 minutes or until mushrooms are barely tender.
- Arrange mushrooms on a serving platter; sprinkle with Parmesan cheese. Serve immediately.
Nutrition Facts : Calories 119.5, Fat 1.8, SaturatedFat 0.3, Cholesterol 1.6, Sodium 472.6, Carbohydrate 21.9, Fiber 6.6, Sugar 11.2, Protein 11.2
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love