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.