Stuffed Zucchini

READY IN: 30mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • preheat oven to 400.
  • slice zucchini in half lengthwise and using a spoon scrap out the pulp, like a canoe, leaving the skin intact(about 1/4" thick); set aside.
  • in a large skillet melt butter, add garlic and onion and sauté.
  • add lemon juice and equal parts mushrooms to zucchini pulp to the skillet, sauté.
  • cook until the excess moisture evaporates. add the shredded cheese and stir.
  • fill the zucchini "canoe" with the mushroom mixture and bake for 20 minutes.
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