1/4 teaspoon Dried Oregano or 1/4 teaspoon Dried Thyme or 1/4 teaspoon Dried Basil
1/2 teaspoon Salt
of Black Pepperto taste
2 teaspoons Parmesan CheeseGrated
Directions
1.
Preheat oven to 375° F. Cut squash in half lengthwise. Scoop out pulp with a teaspoon, making a ¼ inch thick shell to hold the stuffing. Coarsely chop pulp and set aside.
2.
In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
3.
Add squash pulp and mushrooms. Cook for 2 to 3 minutes until the pulp is tender, stirring frequently. Remove from heat.
4.
Stir in tomato, breadcrumbs, herbs, salt, and pepper.
5.
Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes
6.
Remove foil and sprinkle with parmesan cheese. Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.
Nutrition Facts
Serving Size 0.25
Serving Per Container 4
Amount Per Serving
Calories 102
% Daily Value*
Total Fat 5 g
6%
Saturated Fat <1 g
4%
Sodium 338 mg
15%
Total Carbohydrate 13 g
5%
Dietary Fiber 2.5 g
9%
Protein 4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
