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Mushroom Jack Stuffed Zucchini Recipe
|Bell pepper||1⁄4 Cup (4 tbs), diced|
|Celery||1⁄2 Cup (8 tbs), diced|
|Onion||1⁄2 Cup (8 tbs), diced|
|Garlic||1 Clove (5 gm), minced|
|Water chestnuts||1⁄2 Cup (8 tbs), thinly sliced|
|Fresh mushrooms||1 Cup (16 tbs), thinly sliced|
|Tomatoes||2 , finely chopped (Fresh Or Canned)|
|Jack cheese||3 Ounce, shredded|
|Sweet basil||1⁄8 Teaspoon|
Calories 287 Calories from Fat 130
% Daily Value*
Total Fat 16 g25.2%
Saturated Fat 8.9 g44.7%
Trans Fat 0 g
Cholesterol 50.4 mg
Sodium 334.5 mg13.9%
Total Carbohydrates 21 g7.1%
Dietary Fiber 5.7 g22.8%
Sugars 9.8 g
Protein 16 g32.9%
Vitamin A 42.1% Vitamin C 108.7%
Calcium 36.9% Iron 9.6%
*Based on a 2000 Calorie diet
1 Cut zucchini lengthwise and scoop the pulp out, leave the shell.
2 Steam for 6 to 10 minutes.
3 In a skillet, add butter.
4 Add bell pepper, celery, onion, and garlic to the skillet and saute till tender-crisp.
5 Add water chestnuts, mushrooms, and tomatoes and saute for another 2 minutes.
6 Add sweet basil, pepper, and half the shredded cheese. Mix all the ingredients throughly.
7 Stuff zucchini shells with the mixture.
8 Bake in a 350 degrees farenheit oven for 25 minutes.
9 Sprinkle cheese on top and broil until the cheese melts (for about 1 minute)
10 Serve hot.