Mushroom and Cream Cheese Stuffed Zucchini Boats
Created by lovinretirement on December 3, 2014
- Servings: 4
- Prep Time: 25m
- Cook Time: 30m
- Recipe #16201
Ingredients
- 2 zucchini (6 inches long)
- 3 tablespoons chopped yellow onion (chopped fine)
- 2 tablespoons olive oil
- 1/3 cup fresh mushrooms (finely chopped)
- 1 clove garlic, finely minced
- 1 bacon slice (cooked crisp and crumbled fine)
- 1 ounce cream cheese (softened)
- 1 large egg (beaten)
- 2 tablespoons grated parmesan cheese
- 3 tablespoons fresh parsley, chopped fine
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch cayenne
- 1/2 teaspoon dried dill weed
- 1 tablespoon grated parmesan cheese
How to Make
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Step 1: Cut zucchini in half lengthwise. Scoop out insides leaving about 1/4 inch shell. Finely chop zucchini pulp; set aside.
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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.
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Step 3: Preheat oven to 350° F.
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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.
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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.
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Step 6: Place in preheated 350° F oven and bake for 30 minutes.
Nutritional Facts
- 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