Feta and Mushroom Stuffed Zucchini
Recipe type: Side Dish
Cuisine: American
Serves: 4 servings
- 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.
Walnuts also make a nice addition to this filling.
Recipe by SoFabFood at https://sofabfood.com/feta-and-mushroom-stuffed-zucchini-recipe/
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