MUSHROOM STUFFED ZUCCHINI
A delicious meatless main dish.
Provided by Sheri Miller
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 45m
Yield 3
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
- Broil the zucchini until the filling is bubbling and the cheese is browned, 3 to 5 minutes.
Nutrition Facts : Calories 284.3 calories, Carbohydrate 10.1 g, Cholesterol 59.7 mg, Fat 21.4 g, Fiber 2 g, Protein 14.7 g, SaturatedFat 13.3 g, Sodium 371.9 mg, Sugar 3.2 g
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Mark A. Barmes
[email protected]I was pleasantly surprised at how budget-friendly this mushroom stuffed zucchini recipe was. The ingredients were all affordable and easy to find. I was able to make a delicious meal for a fraction of the cost of eating out. This recipe is a great op
Zax Zee
[email protected]This mushroom stuffed zucchini recipe was a real time-saver. It was ready in under 30 minutes, which is perfect for busy weeknights. The zucchini were cooked in the microwave, which made the process even faster. I was able to get a delicious and heal
Maggie Macharia
[email protected]Not only was this mushroom stuffed zucchini recipe delicious, but it was also visually appealing. The zucchini were a beautiful golden brown color, and the Parmesan cheese topping added a nice touch of color. I was proud to serve this dish to my gues
JOHN WICK
[email protected]The flavors in this mushroom stuffed zucchini recipe were absolutely incredible! The combination of herbs, spices, and cheese created a symphony of flavors that tantalized my taste buds. The zucchini were perfectly cooked, and the mushroom stuffing w
M Aqeel Hassan
[email protected]I'm a relatively new cook, but I found this mushroom stuffed zucchini recipe to be easy to follow and execute. The instructions were clear and concise, and the results were impressive. The zucchini were perfectly cooked, and the mushroom stuffing was
Karl Eiler
[email protected]I made this mushroom stuffed zucchini recipe for a party recently, and it was a huge hit! Everyone loved the combination of flavors and textures. The zucchini were tender, the mushroom stuffing was savory, and the Parmesan cheese topping added a nice
Nasamba Ritah
[email protected]I'm always looking for healthy and nutritious meals, and this mushroom stuffed zucchini recipe definitely fits the bill. The zucchini is a good source of vitamins and minerals, and the mushrooms are packed with antioxidants. The Parmesan cheese adds
Dr Khadija Dr Khadija
[email protected]I was looking for a quick and easy weeknight meal, and this mushroom stuffed zucchini recipe fit the bill perfectly. It was ready in under 30 minutes, and the results were impressive. The zucchini were tender and juicy, and the mushroom stuffing was
Patrick Campbell
[email protected]I'm a big fan of vegetarian dishes, and this mushroom stuffed zucchini recipe definitely hit the spot. The zucchini were perfectly cooked, and the mushroom stuffing was incredibly flavorful. I especially liked the crispy Parmesan cheese topping. This
Biruk Tilahun
[email protected]This mushroom stuffed zucchini recipe was an absolute delight! The zucchini were tender and flavorful, while the mushroom stuffing was savory and packed with umami. I loved the addition of herbs and spices, which gave the dish a nice depth of flavor.