Stuffed Zucchinis recipe post

[Guest guest]

These are a meal on their own with a salad. 2 halves per serving and only 60 calories per serving and not only low calorie but delish!

 

"Stuffed Zucchinis"

 

6 med. zucchini

1/2 cup chopped onion

1 stalk celery chopped

1 tsp. dried thyme or basil

12 large mushrooms chopped (standard beige mushrooms)

3 garlic cloves, minced

1/2 cup chopped parsley or cilantro

1/2 cup olives chopped (optional)

1 tblspn. pimento chopped or roasted red bell pepper chopped

1/4 cup parmesan cheese

salt & pepper to taste

 

Preheat oven to 300 degrees. Scrub and trim ends off zucchini but do not peel. Cut lengthwise and carefully scoop out the pulp. Coarsely chop pulp.

In a large skillet coated with olive oil, saute onions, celery, mushrooms, garlic and thyme or basil along with the zucchini pulp for 5 mins.

Add parsley or cilantro, olives if using, pimentos and parmesan cheese. Toss well to mix.

Fill each zucchini shell with mixture and place on baking sheet. Bake until zucchini are tender, about 20-30 mins. Serve hot. Serves 6"We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles

for Good Click here to donate to the Hurricane Katrina relief effort.

[Guest guest]

I tried these and they were delicious!!! They were even better the day after.

thanks for sharing,

Julie

 

 

These are a meal on their own with a salad. 2 halves per serving and only 60 calories per serving and not only low calorie but delish!

 

"Stuffed Zucchinis"

 

6 med. zucchini

1/2 cup chopped onion

1 stalk celery chopped

1 tsp. dried thyme or basil

12 large mushrooms chopped (standard beige mushrooms)

3 garlic cloves, minced

1/2 cup chopped parsley or cilantro

1/2 cup olives chopped (optional)

1 tblspn. pimento chopped or roasted red bell pepper chopped

1/4 cup parmesan cheese

salt & pepper to taste

 

Preheat oven to 300 degrees. Scrub and trim ends off zucchini but do not peel. Cut lengthwise and carefully scoop out the pulp. Coarsely chop pulp.

In a large skillet coated with olive oil, saute onions, celery, mushrooms, garlic and thyme or basil along with the zucchini pulp for 5 mins.

Add parsley or cilantro, olives if using, pimentos and parmesan cheese. Toss well to mix.

Fill each zucchini shell with mixture and place on baking sheet. Bake until zucchini are tender, about 20-30 mins. Serve hot. Serves 6"We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles

 

 

for GoodClick here to donate to the Hurricane Katrina relief effort.