Herb Stuffed Zucchini Food

HERB-STUFFED ZUCCHINI

Herb-Stuffed Zucchini image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 0

Ingredients

Steps:

Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

Nutrition Facts : Calories 155 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 313 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams

STUFFED ZUCCHINI

Stuffed Zucchini image

Make and share this Stuffed Zucchini recipe from Food.com.

Provided by Joy Boss

Categories Vegetable

Time 55m

Yield 7 serving(s)

Number Of Ingredients 11

Ingredients

7 fresh zucchini (4-6 inches long)
1/2 cup onion, chopped
1/4 cup olive oil
1/2 cup fresh mushrooms, coarsely chopped
1 garlic clove, minced
1 (3 ounce) package cream cheese
1 egg, beaten
1/2 cup parmesan cheese
3/4 cup fresh parsley, chopped
1/8 teaspoon pepper
parmesan cheese

Steps:

Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
Add cream cheese, egg, Parmesan, parsley, and pepper.
Mix well; cook for about 10 minutes.
Cool filling slightly and fill zucchini shells.
Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.

Nutrition Facts : Calories 192.9, Fat 15.3, SaturatedFat 5, Cholesterol 46.2, Sodium 178.7, Carbohydrate 8.7, Fiber 2.4, Sugar 6, Protein 7.2

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