Just found this recipe from the Clean Eating Magazine. Right now zucchini is in season and this is a great way to use up your over abundance of zucchini. You can also add some chicken for some added protein.
3 tsp olive oil, divided
1 clove garlic diced
1 small yellow onion, diced
8 oz mushrooms, diced
1 tbsp balsamic vinegar
3 tbsp whole-wheat bread crumbs
2 tbsp Parmesan cheese
2 zucchini halved, seeds and pulp removed
Preheat oven to 350 degrees. Prepare stuffing: In a large saute pan on medium-high heat, heat 1 tsp oil. Add garlic, onion and mushrooms. Saute until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.
Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.
Nutrients per 1/2 stuffed zucchini:
Calories: 110, total fat 5g, Sat. Fat 1g, Mono saturated Fat 3g, Polyunsaturated Fat 1g, Carbs 12g, Fiber 2g, Sugars 5g, Protein 5g, Sodium 135 mg, Cholesterol 2mg.