Make this Feta and Mushroom Stuffed Zucchini recipe when you are craving big flavor and minimal calories. This recipe is flavorful, healthy, and sure to be a family favorite!
My whole childhood I was blessed with being skinny no matter what I ate. My metabolism was like a Death Star laser, vaporizing calories as they entered my body before they had a chance to turn into fat and take up residence around my waist. I recall Burger King’s weekly Whopper Wednesday promotion when I was in High School, Whoppers for $1 each! I would order five and devour them in one sitting. It was glorious.
Then I graduated college and my metabolism apparently also decided it was time we moved on to bigger and better things…one of which was my waistline. One morning I woke up, looked in the mirror, and wondered who that handsome portly guy staring back at me was. I decided it was time for a change, and proceeded on a 9-month weight loss journey to drop 50 pounds, most of which I’ve kept off over the years.
It was during that journey when I discovered my passion for cooking. I didn’t want to spend nine months eating carrot sticks and rice cakes, so I endeavored on a mission to cook healthy food that didn’t taste like a diet. My favorite of which is this Feta and Mushroom Stuffed Zucchini recipe.
The feta cheese adds a briny creaminess to the sautéed filling. If I am feeling adventurous, sometimes I even add crushed walnuts to the filling. Make up a big batch and don’t feel guilty about a single bite!
- 2 Zucchini, halved lengthwise
- ¼ cup chopped Onion
- 2 cloves Garlic, minced
- 1 Portobello mushroom cap, chopped
- ¼ cup chopped Tomato
- ¼ crumbled Feta cheese
- 1 tsp Olive Oil
- Preheat oven to 375º F.
- Cut zucchini in half, lengthwise, and scoop out the filling with a spoon until each half looks like a canoe.
- Add olive oil to a heated skillet and sauté onions, mushrooms, and zucchini flesh. Add the garlic once filling is starting to soften.
- Continue to sauté until liquids have evaporated and onions are translucent.
- Remove from heat and stir in feta and tomatoes.
- Add the mixture back into the hollowed out zucchini peels and place on a baking sheet.
- Bake for 30 minutes.
We hope you enjoy this recipe for Feta and Mushroom Stuffed Zucchini from SoFabFood Contributor, Ben from Fox Valley Foodie, as much as we do. If you love this delicious and healthy side dish, be sure to subscribe to our newsletter so you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!