Preheat oven to 375° F. Cut squash in half lengthwise. Scoop out pulp with a teaspoon, making a ¼ inch thick shell to hold the stuffing. Coarsely chop pulp and set aside.
2
In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
3
In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
4
Stir in tomato, breadcrumbs, herbs, salt, and pepper.
5
Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes
6
Remove foil and sprinkle with Parmesan cheese (or nutritional yeast). Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.
Nutrition Facts
4 servings
Serving size
1/4 of Dish
Amount per serving
Calories102
% Daily Value *
Total Fat5g7%
Saturated Fat 0g
Sodium338mg15%
Total Carbohydrate13g5%
Dietary Fiber 2.5g9%
Protein4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Note: To make this recipe vegan, eliminate the Parmesan cheese and/or replace with nutritional yeast.
Ingredients
4medium zucchini OR yellow squash
1tbspolive oil
⅓cuponion finely, chopped
2garlic cloves, finely minced
1cupfresh mushrooms, chopped
1medium tomato, chopped
4tbspdry breadcrumbs
¼tspdried oregano, thyme or basil
½tspsalt
ground pepper, to taste
2tspgrated Parmesan cheese OR nutritional yeast
Directions
1
Preheat oven to 375° F. Cut squash in half lengthwise. Scoop out pulp with a teaspoon, making a ¼ inch thick shell to hold the stuffing. Coarsely chop pulp and set aside.
2
In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
3
In a skillet, heat oil over medium heat. Add onion and cook for 3 minutes. Add garlic and cook for an additional minute.
4
Stir in tomato, breadcrumbs, herbs, salt, and pepper.
5
Spoon mixture into zucchini shells. Arrange zucchini in a baking dish and cover with foil. Bake for 20 minutes
6
Remove foil and sprinkle with Parmesan cheese (or nutritional yeast). Bake 15 to 20 minutes, until shells are tender. Let cool 5 minutes before serving.
