Meat Free Monday: Stuffed Zucchini

I’m still getting my weekly veggie box from Washington’s Green Grocer and we are loving it!  It has really forced me (in a good way) to make use of vegetables more in my family’s daily menu.  One vegetable we get a lot of is zucchini and yellow squash (I guess that’s 2, isn’t it?!).  So the recipe I’m featuring today is one I found in Clean Eating magazine that has become my go-to recipe when I need to use up my abundance of squash and zucchini.  I’ve eaten it as a main dish and a side dish for dinner, and have heated up leftovers for lunch.  It’s definitely a keeper!

Stuffed Zucchini

Ingredients

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

Directions

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, balsamic vinegar, bread crumbs and Parmesan.  Mix thoroughly.

Spoon an equal amount of stuffing into each zucchini half (this particular day I used yellow squash).

Bake on a foil-lined cookie sheet for 10 minutes.

Delicious!