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Mushroom Jack Stuffed Zucchini

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Ingredients
  Zucchini 2 Medium
  Bell pepper 1⁄4 Cup (4 tbs), diced
  Celery 1⁄2 Cup (8 tbs), diced
  Onion 1⁄2 Cup (8 tbs), diced
  Garlic 1 Clove (5 gm), minced
  Butter 1 Teaspoon
  Water chestnuts 1⁄2 Cup (8 tbs), thinly sliced
  Fresh mushrooms 1 Cup (16 tbs), thinly sliced
  Tomatoes 2 , finely chopped (Fresh Or Canned)
  Jack cheese 3 Ounce, shredded
  Sweet basil 1⁄8 Teaspoon
  Pepper To Taste
Directions

MAKING
Zucchini
1 Cut zucchini lengthwise and scoop the pulp out, leave the shell.
2 Steam for 6 to 10 minutes.
Stuffing:
3 In a skillet, add butter.
4 Add bell pepper, celery, onion, and garlic to the skillet and saute till tender-crisp.
5 Add water chestnuts, mushrooms, and tomatoes and saute for another 2 minutes.
6 Add sweet basil, pepper, and half the shredded cheese. Mix all the ingredients throughly.
7 Stuff zucchini shells with the mixture.
8 Bake in a 350 degrees farenheit oven for 25 minutes.
9 Sprinkle cheese on top and broil until the cheese melts (for about 1 minute)

SERVING
10 Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
2

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4.26154
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 287 Calories from Fat 130

% Daily Value*

Total Fat 16 g25.2%

Saturated Fat 8.9 g44.7%

Trans Fat 0 g

Cholesterol 50.4 mg16.8%

Sodium 334.5 mg13.9%

Total Carbohydrates 21 g7.1%

Dietary Fiber 5.7 g22.8%

Sugars 9.8 g

Protein 16 g32.9%

Vitamin A 42.1% Vitamin C 108.7%

Calcium 36.9% Iron 9.6%

*Based on a 2000 Calorie diet

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Mushroom Jack Stuffed Zucchini Recipe