Iâ€™m still getting my weekly veggie box from Washingtonâ€™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 familyâ€™s daily menu. One vegetable we get a lot of is zucchini and yellow squash (I guess thatâ€™s 2, isnâ€™t it?!). So the recipe Iâ€™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. Iâ€™ve eaten it as a main dish and a side dish for dinner, and have heated up leftovers for lunch. Itâ€™s definitely a keeper!
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, 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.