Wednesday, October 21, 2015

Stuffed Zucchini 21 Fix Approved

When meal planning for the week I tend to look for 3 things. The first being fresh in season veggies to keep our cost down and to help support local farmers, the second is prep/cook time. As a busy momma to 3 simple dishes tend to help me save sanity :) and lastly...will my kiddos eat it?
As I sat down to make out this weeks meals and shopping list I hit the internet to find some new healthy recipes and I came across this super easy Stuffed Zucchini recipe from the Clean Eating Magazine. It looks right up our alley and meets all of my families recipe criteria, especially because right now zucchini is in season and this is a great way to use up your over abundance of zucchini. Not to mention it fits into my 21 Day Fix Meal plan. 

You can also add some lean ground turkey, turkey sausage or even 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. 

Can't wait to make this recipe!!

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