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Stuffed Zucchini

Stuffed Zucchini


8 oz mushrooms, diced
1 tbsp balsamic vinegar
3 tbsp whole-wheat bread crumbs
2 tbsp parmesan cheese
2 zucchini, halved, seeds & pulp removed
3 tsp olive oil, divided
1 clove garlic diced
1 small yellow onion, diced


- Preheat oven to 350 degrees F
- Cut zucchini lengthwise in halves. Scoop out pulp and seeds, leaving a 1/4 inch wall
-In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Saute until mushrooms soften, about 5 minutes
- Remove from heat and add remaining olive oil, vinegar, bread crumbs and parmesan cheese. Mix thoroughly.
-Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for about 15 minutes.


Calories 119
Protein 6g
Total fat 6g
Saturated Fat 2g
Carbohydrates 11g
Sodium 148mg
Cholesterol 5mg

About The Heart of Your Community Cookbook

This healthy recipe and many others can be found in “The Heart of Your
Community Cookbook” available through Heart Niagara. For more information, please email or visit


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