Friday, August 24, 2012

Cheesy stuffed zucchini

ZucchiniZucchini (Photo credit: Wikipedia)

Zucchini is a wonderful go to vegetable for low carb dieters. It's healthy, versatile and can be used in many dishes .

Makes 4 servings


  • 2 medium sized zucchini
  • 3 diced baby portobello mushrooms
  • 1/4 cup onions chopped
  • 1 tablespoon butter or margarine
  • 3/4 cup cubed herb stuffing mix
  • 1/4 cup of chicken stock
  • 1/4 cup shredded cheddar cheese
  • 1 teaspoon fresh chopped dill weed
  • 1/4 teaspoon salt
  • black pepper
  • Paprika


Slice zucchini in half lengthwise. Using the tip of a teaspoon, scoop out pulp, leaving a 1/4 -inch shell. Saute zucchini pulp,mushrooms and onion in butter until onions are translucent. Add a few tablespoons of chicken stock and stir in seasoned bread crumbs or herb stuffing mix. Add in cheese, dill, salt and pepper. If the mixture is too dry add a little more chicken stock. You want the consistency of the mix to be such that you can spoon it.
Place zucchini shells in a shallow 9 x 9 x 2-inch baking dish. Mound stuffing cheese mix in zucchini shells, packing lightly. Add water to dish. Bake in a 350 degree oven for 20 minutes. Sprinkle tops with paprika.

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