Round 2 Recipe - Stuffed Zucchini Boats
- Level: Easy
- Yield: 4 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 82
- Total Fat
- 4
- Saturated Fat
- 2
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 46
- Sodium
- 346
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
2 zucchini reserved from Zucchini Cakes recipe
Mushroom stems reserved from Portobello Burgers recipe, chopped
1 egg
1/4 cup chopped green olives with pimentos
1/3 cup fresh bread crumbs
1 teaspoon Italian seasoning
Salt and freshly ground black pepper
1/4 cup shredded mozzarella, divided
Directions
- Preheat the oven to 350 degrees F.
- Slice the zucchini lengthwise, scoop out the seeds from the center and put on a baking sheet.
- In a medium bowl combine the remaining ingredients expect for 2 tablespoons of the cheese. Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
- Bake until the cheese is melted and the filling is golden brown and toasted, about 15 to 20 minutes.