Mushroom and Cream Cheese Stuffed Zucchini Boats
Recipe: #16201
December 03, 2014
Categories: Side Dishes, Sunday Dinner, Oven Bake, Gluten-Free, Low Calorie, Low Carbohydrate, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, more
"Got the basic recipe from another website, but I tweaked it a little."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (239.6 g)
- Calories 172.9
- Total Fat - 13.2 g
- Saturated Fat - 3.8 g
- Cholesterol - 65 mg
- Sodium - 279.6 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 2.6 g
- Sugars - 5.5 g
- Protein - 7.2 g
- Calcium - 106.7 mg
- Iron - 2.1 mg
- Vitamin C - 38.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cut zucchini in half lengthwise. Scoop out insides leaving about 1/4 inch shell. Finely chop zucchini pulp; set aside.
Step 2
Saute onion in oil in skillet for 5 minutes. Add mushrooms, garlic and reserved chopped zucchini. Cook over medium heat until most of the moisture evaporates. Add bacon and mix in.
Step 3
Preheat oven to 350° F.
Step 4
In a small bowl, stir together cream cheese, egg, 2 tablespoons parmesan, parsley, salt, pepper, cayenne and dill weed. Add to skillet mixture. Mix in well and cook on medium low 8-10 minutes. Let cool slightly.
Step 5
Place zucchini boats on small baking sheet lined with parchment or foil. Fill with mushroom mixture. Sprinkle with additional 1 tablespoon parmesan cheese.
Step 6
Place in preheated 350° F oven and bake for 30 minutes.
Tips
No special items needed.
1 Reviews
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