Sunday, May 20, 2012

Stuffed Zucchini Boats

I'm really bad about getting on a "kick" of something and then wanting to have it every week, lol.  Mike has gotten used to having the same stuff over and over, bless his heart...

So about 3 weeks ago, I had zucchini at a japanese restaurant and remembered how much I liked it. But Mike doesn't like it plain, so I came up with these. They're a great compromise! :)

4 medium zucchini
about 3 oz mushrooms, chopped (a third of a package)
1/2 cup diced onion
.5 tsp minced garlic
1/2 cup italian bread crumbs
2/6 package Kraft Parmesan Blend Tuscan Herb flavor
1/2 c shredded cheese (I used cheddar/jack)


1) Preheat oven to 350 degrees.

2) Cut the ends off the zucchini, cut in half lengthwise, and using a spoon or knife, remove the insides, while still leaving a pretty thick exterior.

3) Dice the insides that you removed, and sautee them with the mushrooms, onion, and garlic until the onions are transperant.

4) Add the bread crumbs to the pan and continue sautee'ing, another 2 mins, or until crumbs are golden brown.

5) Remove from heat, move mixture to a bowl, and then stir in the cheddar cheese so it can melt.

Click here for a larger view of the yummi-ness!

6) Let the mixture cool, and then "stuff" into the zucchini. Make sure they have pretty even amounts in all the 8 halved zucchini.

Click here for a larger view of the yummi-ness!

7) Sprinkle each with the parmesan cheese.

8) Bake for 30 mins.

Click here for a larger view of the yummi-ness!

Each serving is two halves:

Calories - 169
Protein - 11
Carbs - 22

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