Photo attribution: Athena Roesler
What you'll need
4 Zucchini or 4 Yellow Squash
1/3 cup Onion finely chopped
2 cloves Garlic finely minced
1 cup Mushrooms Fresh, chopped
4 tablespoons Breadcrumbs dry
1/4 teaspoon Dried Oregano or 1/4 teaspoon Dried Thyme or 1/4 teaspoon Dried Basil
2 teaspoons Parmesan Cheese Grated
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.
In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
Add squash pulp and mushrooms. Cook for 2 to 3 minutes until the pulp is tender, stirring frequently. Remove from heat.
Stir in tomato, breadcrumbs, herbs, salt, and pepper.
Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes
Remove foil and sprinkle with parmesan cheese. Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.
|Amount Per Serving|
|% 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: