Zucchini (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
Ingredients:
- 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
Ingredients:
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.
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.
