Bolognese Stuffed Zucchini
Toasted Parmesan Bread
Ingredients
- 3 zucchini, halved lengthwise
- 1 Tbsp water
- ½ (8-oz) pkg sliced cremini mushrooms
- 1 Tbsp olive oil
- ½ (10-oz) pkg frozen veggie crumbles
- ½ cup chopped onion
- ½ (24-oz) jar roasted garlic pasta sauce (or use your favorite)
- ½ cup shredded Italian-blend cheese
- ¼ cup chopped pine nuts
Instructions
- Preheat broiler. Place half of zucchini, cut sides down, in a 13- x 9-inch baking dish; add water. Cover with plastic wrap; microwave at HIGH power 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.
Side Dish Ingredients
- 3 thick slices Italian bread
- 1 Tbsp olive oil
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Place bread on a baking sheet. Drizzle with oil; sprinkle with cheese.
- Broil 2 to 3 minutes or until toasted and cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
342
|
161
|
503
|
| Fat (g) | 21 | 8 | 29 |
| Sat. Fat (g) | 4 | 2 | 6 |
| Protein (g) | 23 | 7 | 30 |
| Carb (g) | 20 | 15 | 35 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 717 | 332 | 1049 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
