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Stuffed Zucchini
Source: dLife

Zucchini baked with a tasty mushroom stuffing.

Prep Time: 30 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

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
1/2 Fat , 1 1/2 Vegetables , 1 Starch , 1/2 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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4 each  medium zucchini
0 1/2 cup  black pepper
1 each  cooking spray
1 tbsp  olive oil
1 each  medium onions
2 each  medium garlic cloves
8 oz  fresh mushroom slices
1 tsp  ground coriander
1 1/2 tsp  ground cumin
2 tbsp  fresh lemon juice
2 tbsp  chopped parsley
  1. Preheat oven to 350°F.
  2. Coat baking dish with cooking spray. Set aside.
  3. Cut zucchini lengthwise. Remove flesh from zucchini, place shells in baking dish.
  4. Chop zucchini, set aside.
  5. In large skillet, heat oil over medium. Sauté onions 5 minutes, add the garlic and sauté 2 minutes.
  6. Stir in chopped zucchini and mushrooms; sauté 5 minutes.
  7. Add coriander, cumin, chick peas, lemon juice, parsley, and pepper, mix well. Spoon mixture into zucchini shells.
  8. Bake 35 minutes, or until zucchini are tender.

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