Okay so I had pinned this recipe for stuffed zucchini awhile ago and I kept meaning to make it, so tonight, I finally did! Now I didn’t really use the recipe because it was one of those weird pictures on Pinterest where it doesn’t really take you anywhere (ugh), but I figured it was kind of similar to stuffed mushrooms. I also looked up similar recipes to check on cook time.
3 zucchini (I chose the largest ones I could find)
1/4 cup small mushrooms diced
1/2 of an onion (white)
3 cloves garlic
Sprinkle of chopped scallions
1/4 cup breadcrumbs
1/4 cup parmesan cheese
Sprinkle of cheddar
The thing about this recipe is that you really can change it depending on what you like. You could even add some meat in if you felt inclined to do so!
First, pre-heat oven to 425 degrees. Cut your zukes the long way and dig them out to make little trenches (I used a spoon which was fine). Put the insides in a bowl and put the empty zuke boats in a sprayed pyrex dish.
Put some olive oil in a pan and saute your mushrooms, garlic and onions until tender. Mix into bowl with zucchini insides; this is where you could toss in whatever other veggies you would like (I also used basil).
Mix well, and then add in one egg, bread crumbs and parmesan cheese. Mix some more and then spoon evenly into your zucchini boats.
Pop in the oven and bake for around 20-25 minutes. Then take out, sprinkle some cheese on top, and put back in for a few minutes. You will notice in my picture, there is some turkey pepperoni that I cut up and sprinkled on top–totally a last minute decision–next time I would mix the meat in with everything else!
This low-carb dish can be altered however you like…that’s what I love about it! Yum!