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Mushroom Stuffed Zucchini

Mushroom Stuffed Zucchini

  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
lompoc sheri

lompoc sheri

A delicious meatless main dish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 10.1g
  • 3%
  • Protein:
  • 14.7 g
  • 29%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 372 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Bring a pot of lightly salted water to a boil, and cook the zucchini whole until they start to become tender, about 10 minutes. Drain the zucchini, and set aside to cool. Once cool, slice the zucchini in half lengthwise, and scoop out the center flesh, leaving a 1/4-inch thick shell around the entire zucchini. Chop the scooped-out zucchini flesh.
  2. Melt the butter in a large skillet over medium heat. Cook and stir the mushrooms and sweet red pepper until tender and the mushrooms release their juice, about 5 minutes. Stir in the flour and oregano, then stir in the reserved chopped zucchini flesh and Monterey Jack cheese. Heat the mixture until the cheese is melted and the filling is hot. Stuff the filling into the hollowed-out zucchini; sprinkle each with about 3/4 tablespoon of Parmesan cheese.
  3. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  4. Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Amanda_H
48

Amanda_H

10/29/2011

4 stars because as written the recipe is time consuming. Lots of unnecessary steps and dirty dishes. I chopped the mushrooms, bell peppers, and some onion on a fine dice and mixed it with the shredded cheese, oregano, and salt and pepper. I stuffed this into my hollowed out (but not pre-cooked) zucchini boats. I lined them all up in a baking dish, covered with foil, and baked them at 350 for about 20 minutes until the zucchini were fork tender. It was delicious! I made it twice in one week because it was so good.

Ete
47

Ete

6/12/2011

Amazing recipe! My boyfriend and i loved it! I made some changes, I switched the Parmesan cheese with Feta. We (especially I) love feta and when crumbled on top of food and then baked in the oven it get this delicious crisp on top. We also had cooked ground beef from the day before, I added some of it to the stuffing 1-2 mins before it was done. It was delicious!

CarolFstr
31

CarolFstr

7/13/2011

WOW! I saw this in the daily recipe today and was impressed. As I went to make dinner I realized I had most of the ingredients just out of the garden. I used a green bell pepper and a zucchini and a yellow squash and portabello mushrooms. Instead of stuffing the zucchini I merely chopped them up and sauted them with butter, salt and pepper and some garlic and onion powder. Added the flour and oregano, then mexican blend cheese, put it into a buttered casserole dish and grated pecorino romano over the top. Baked it at 350 F for 15 mins. YUM, YUM, YUM. Will stuff the zucchini next time.

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