RECIPES VEGETARIAN

Over Stuffed Zucchini

Over Stuffed Zucchini

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 4 Zucchini
  • 6 Mushrooms sliced
  • 2 Carrots peeled and sliced julienne
  • 2 tsp Garlic (Minced)
  • 2 Onions diced
  • 3/4 cup Tomatoes crushed
  • 1/2 cup Cheese (grated)

Nutrition Information

Qty per
282g serve
Qty per
100g
Energy 5kcalcal 1.7701724873773kcalcal
Protein 0.125gg 0.044254312184434gg
Fat (total) 0.125gg 0.044254312184434gg
 - saturated 0gg 0gg
Carbohydrate 0.25gg 0.088508624368867gg
 - sugars 0gg 0gg
Dietary Fibre 0gg 0gg
Sodium 17.5mgmg 6.1956037058207mgmg

Nutritional information does not include the following ingredients: Zucchini, Mushrooms, Carrots, Onions, Tomatoes

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Here is a simple vegetarian side dish that is full of flavour and goodness!

Method

  1. Preheat oven to 180 degrees.

  2. Slice a thin layer of the top of zucchini length ways then scoop out center, I used a melon baller but a spoon will do the job also. Set aside.

  3. Heat frypan and add oil. Once hot add onion, garlic, mushrooms and carrot and the center of the zucchini that you scooped out. Stir until all lightly cooked, then add tomatoes and heat through.  Spoon mix into zucchini's and place in baking dish for 20 minutes then top with cheese and return to oven for 5 minutes until golden brown.

Recipe Hints and Tips:

  • Stuffed Zucchini is not suitable for freezing. Best served hot or keep refrigerated in an airtight container for 2 days.
Stay at home mum-Lydia
About Author

Lydia Williams

Lydia is our gorgeous food editor and a ray of sunshine in the Stay at Home Mum kitchen. In between cooking and and trialing all our recipes you can f...Read Moreind her photographing her work for Stay at Home Mum. She has 2 gorgeous children and a spunk of a husband who understands her passion for food. Read Less

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