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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Stuffed Zucchini

Source: dLife

Zucchini baked with a tasty mushroom stuffing.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	69.4

Total Carbs	10.4 g

Dietary Fiber	3.5 g

Sugars	3.2 g

Total Fat	2.4 g

Saturated Fat	0.3 g

Unsaturated Fat	0.3 g

Potassium	353.6 mg

Protein	2.8 g

Sodium	13.4 mg

Dietary Exchanges 2.4 Fat, 1.0 Vegetables, 0.0 Fruits, 1.0 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup black pepper 1.0
1 each cooking spray 4.0
4 each medium zucchini 1.0
1 tbsp olive oil 1.0
1 each medium onions 2.0
2 each medium garlic cloves 8.0
8 oz fresh mushroom slices 1.0
1 tsp ground coriander 1.5
1 1/2 tsp ground cumin 2.0
2 tbsp fresh lemon juice 2.0
2 tbsp chopped parsley

Directions

Preheat oven to 350°F.
Coat baking dish with cooking spray. Set aside.
Cut zucchini lengthwise. Remove flesh from zucchini, place shells in baking dish.
Chop zucchini, set aside.
In large skillet, heat oil over medium. Sauté onions 5 minutes, add the garlic and sauté 2 minutes.
Stir in chopped zucchini and mushrooms; sauté 5 minutes.
Add coriander, cumin, chick peas, lemon juice, parsley, and pepper, mix well. Spoon mixture into zucchini shells.
Bake 35 minutes, or until zucchini are tender.