Mediterranean Stuffed Zucchini
Ingredients
- 3 zucchini, halved lengthwise
- 1 Tbsp water
- ½ (8-oz) pkg sliced cremini mushrooms
- 1 Tbsp olive oil
- ½ (12-oz) pkg frozen veggie crumbles
- ½ cup chopped onion
- 1½ cups roasted garlic marinara sauce
- ½ cup shredded Italian-blend cheese
- ¼ cup chopped pine nuts
Instructions
- Preheat broiler. Place zucchini, cut sides down, in a 13- x 9-inch baking dish; add water. Cover with plastic wrap; microwave at HIGH 5 to 6 minutes or until fork-tender.
- Scoop out zucchini pulp, leaving ¼-inch-thick shells. Chop pulp.
- Cook mushrooms in hot oil in a large nonstick skillet over medium-high 6 to 8 minutes or until browned; remove from skillet.
- Add crumbles and onion to skillet; cook 5 to 6 minutes or until onion is tender. Stir in mushrooms and sauce; cook 3 minutes or until thoroughly heated.
- Stir in zucchini pulp. Spoon vegetable mixture into zucchini shells, and place on a large rimmed baking sheet. Sprinkle with cheese and pine nuts. Broil 2 to 3 minutes or until cheese is melted and nuts are golden.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
361
|
361
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 955 | 955 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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