Mushroom Stuffed Zucchini

Something Extra Winter 2016

Recipe Theme

Start the new year with Something Extra goodness...


Mushroom Stuffed Zucchini

Mushroom Stuffed Zucchini
4 medium-large zucchini, halved lengthwise
Olive oil cooking spray
1 cup chopped onion
1 (8-oz.) package mushrooms, coarsely chopped
1 tbsp. olive oil
3/4 cup sliced ripe olives (preferably Lindsay Naturals)
1 (10-oz.) package Raley’s Chefs’ Menu Sun-Dried Tomato Garlic Sauce (in our Meat Dept.)
1 (4.2-oz.) cup Full Circle Precooked Quinoa
1/4 cup finely chopped walnuts
1/4 cup grated Parmesan cheese
Snipped fresh basil (optional garnish)

This makes a great Meatless Monday dinner or healthy side dish.

Prep: 10 minutes Cook: 20 minutes Serves: 4 (main dish)

1. Preheat oven to 450°F and line a baking sheet with foil. Scoop out the center of each zucchini and coat with olive oil spray. Place cut side down on baking sheet and bake for 10 minutes.
2. Meanwhile, cook onion and mushrooms in olive oil in a large skillet over medium-high heat for 10 minutes, stirring frequently. Stir in olives, sauce and quinoa; cook for 5 minutes more or until mixture is very thick.
3. Turn zucchini cut side up and spoon equal amounts of filling into each. Sprinkle with walnuts and Parmesan and bake for 5 minutes more. Top with basil, if you like.

Nutritional Information:
Nutrition per serving: 316 calories, 10 g protein, 20 g total fat (5 g sat.),
26 g carbohydrate, 4 g fiber, 9 g sugar, 23 mg cholesterol, 629 mg sodium, 9 points


To add your comments, please log in.