Ingredients
- 4 Zucchini Or squash
- 1 Tbsp Vegetable Oil
- 2 cloves Garlic
- 1 cup Mushrooms Chopped
- 1 Tomato Medium, chopped
- 4 Tbsp Bread Crumbs Dry
- 1/4 tsp Oregano Dried
- 1/2 tsp Salt
- Black Pepper To taste
- 2 tsp Parmesan Cheese
Equipment
- Skillet or Frying Pan
- Large Bowl
Instructions
- Preheat oven to 375° F. Cut squash in half lengthwise. Scoop out pulp with a teaspoon, making a ¼ inch thick shell to hold the stuffing. Coarsely chop pulp and set aside.
- In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
- Add squash pulp and mushrooms. Cook for 2 to 3 minutes until the pulp is tender, stirring frequently. Remove from heat.
- Stir in tomato, breadcrumbs, herbs, salt, and pepper.
- Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes.
- Remove foil and sprinkle with parmesan cheese. Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.
Nutrition
Nutrition Facts
Mushroom-Stuffed Squash
Amount per Serving
Calories
86
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
1
mg
0
%
Sodium
375
mg
16
%
Potassium
177
mg
5
%
Carbohydrates
10
g
3
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
3
g
6
%
Vitamin A
262
IU
5
%
Vitamin C
5
mg
6
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bread Crumbs, Garlic, Gound Black Pepper, Mushrooms, Onion, Oregano, Parmesan Cheese, Salt, Tomatoes, Yellow Squash, Zucchini