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Mushroom Stuffed Zucchini Boats

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  Zucchini 4 Large, halved lengthwise
  French bread slice 4 , crusts removed
  Milk 1⁄4 Cup (4 tbs)
  Olive oil 2 Tablespoon
  Fresh mushrooms 1⁄2 Pound, cleaned and chopped
  Garlic 1 Clove (5 gm), smashed and chopped
  Onion 1 Large, sliced and cooked
  Grated gruyere cheese 1⁄4 Cup (4 tbs)

Preheat oven to 375 °F (190 °C).
Use spoon to hollow out zucchini shells. Chop zucchini flesh and set aside.
Place zucchini shells in saucepan containing salted, boiling water. Cook 4 minutes. Place saucepan under cold, running water to stop cooking process. Drain and dry zucchini shells. Arrange in greased baking dish.
Soak bread in milk for 3 minutes. Remove bread from bowl and squeeze out excess milk. Set bread aside.
Heat olive oil in frying pan over high heat. Add chopped zucchini flesh and season well. Cook 6 minutes over medium heat.
Add mushrooms and garlic; season and cook 7 minutes.
Mix in bread, then add cooked onion. Mix again and cook 3 minutes.
Divide mixture between zucchini shells and sprinkle with cheese. Cook 18 minutes in oven.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1154 Calories from Fat 515

% Daily Value*

Total Fat 58 g88.5%

Saturated Fat 17.7 g88.6%

Trans Fat 0 g

Cholesterol 5.6 mg1.9%

Sodium 794.9 mg33.1%

Total Carbohydrates 126 g41.9%

Dietary Fiber 18.7 g74.8%

Sugars 38.3 g

Protein 48 g96.7%

Vitamin A 33.3% Vitamin C 275.7%

Calcium 40.5% Iron 39.3%

*Based on a 2000 Calorie diet

Mushroom Stuffed Zucchini Boats Recipe