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Wednesday, July 30, 2014

Stuffed Zucchini


A challenger of mine posted this recipe in our group and I thought I'd give it a try. I don't make a lot of zucchini recipes and had some to spare from my parents garden this week, so it's definitely been a zucchini week!  My husband is a non-vegetable person and really liked this dinner!  So....it's a keeper! 


Clean Eating, Stuffed Zucchini, Zucchini Recipes, Meal Planning, Healthy Dinner Ideas,
Stuffed Zucchini 


INGREDIENTS:
  • 3 tsp olive oil, divided
  • 1 clove garlic, diced
  • 1 small yellow onion, diced
  • 8 oz mushrooms, diced
  • 1 tbsp balsamic vinegar
  • 3 tbsp whole-wheat bread crumbs
  • 2 tbsp Parmesan cheese
  • 2 zucchini, halved, seeds and pulp removed (I did use some of the pulp to mix in with the other vegetables)
  • 1 Red, Yellow, or Green Bell pepper (I used a combination of all three!)

INSTRUCTIONS:
  1. Preheat oven to 350°F.
  2. Prepare stuffing: In a large pan on medium-high, heat 1 tsp oil. Add garlic, peppers, onion and mushrooms. Sauté until vegetables soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.
  3. Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 15 minutes.

Recipe Source: Clean Eating Magazine 

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