Stuffed Zucchini

These are CRAZY good!

Easy to pack up and make bulk:-) 

Ingredients

Zucchini (medium, halved lengthwise) 2

Olive oil cooking spray

Onion (finely diced) ¼ cup

Fresh garlic (minced) 1 tsp

Shitake or portobello mushrooms (small diced) ¼ cup

Tomato (finely diced) ¼ cup

Low-fat feta cheese (crumbled) ¼ cup

Pecans (crushed) ¼ cup

Tomato sauce ½ cup

Serving Size

Serves 1 large or 2 small.

Preparation Time

5 min. Preparation Time

10 min. Cooking Time

Introduction

This zucchini recipe blends together a number of potent flavors like feta cheese, shitake mushrooms, and pecans to create an awesome, nutrient-packed side dish that goes great with steamed fish. In addition to the taste and nutritional goodness, this recipe also looks really cool once plated. Enjoy.

Instructions

Preheat the oven at 375°F. Cut zucchini in half lengthwise. Using a spoon and knife remove all the white centre flesh (do not discard the skin or flesh). If the green skin breaks don’t worry. Preheat a large non-stick frying pan on medium heat. Lightly coat with spray and add the white zucchini flesh, onion, garlic and mushrooms. Sauté until onions are lightly browned and liquids have evaporated. Then remove from heat. Add tomato, feta cheese and pecans to the pan. Stuff the zucchini peel with the heated mixture. Reform the peel around the stuffing. Add to a baking sheet and cook in the oven for 30 minutes. Remove from oven and serve with warm tomato sauce. Serves 1 large or 2 small.

Side Dish that works well with this (you will need a quality "eyes" protein source for this)

Tilapia

Halibut

Steak

Nutritional Information

(per serving)          large     small

Calories (k/cal)      469.2     234.6

Protein (g)               19.0      9.5

Carbohydrates (g)   37.5     18.7
Fat (g)                      27.1     13.5

Fiber (g)                   10.6      5.3

Another great PN recipe!