Recipe by Nitra Ladies Auxiliary

Stuffed Zucchini

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Stuffed Zucchini
Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Egg
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - Low Carb - No Refined Sugar

Ingredients

Stuffed zucchini

  • 6 medium zucchini, unpeeled

  • 1 onion, diced

  • 2 tablespoons oil

  • 1/2 cup carrots, grated

  • 1 cup mushrooms, chopped

  • 2 tablespoons margarine

  • 2 eggs, slightly beaten

  • 1/2 teaspoon Gefen Garlic Powder

  • 1 teaspoon salt

  • 1/8 teaspoon pepper

Directions

Zucchini

1.

In a 6 quart pot, cover zucchini with water and cook for 10 minutes.

2.

Remove from pot. Cut zucchini in half lengthwise and scoop pulp.

Stuffing

1.

Saute onions in oil in a 10″ skillet. Add carrots and mushrooms and saute for 10 minutes.

2.

Combine sauteed vegetables, reserved pulp, margarine, eggs & spices, mixing well.

3.

Fill zucchini shells with mixture and place in 16/10″ baking pan. Bake for 40 minutes at 350°F.

Variation:

For dairy option, sprinkle with shredded cheese before baking.    

Credits

Photography and styling by Peri Photography 

Recipe tags

carrots courgettes dairy option gluten free healthy ingredients mushrooms onions sauteed vegetables sauteed veggies stuffed vegetables stuffing zucchini zucchinis
Stuffed Zucchini

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