Stuffed Zucchini

I love zucchini and am always trying out new recipes and reinventing the wheel sort of speak. I have seen many stuffed zucchini recipes and thought I would give it a try. Zucchini is a staple food in our house and can always be found in the Johnson refrigerator no matter what season it is. I decided to make without any meat but you can always get creative and add for additional protein.

Ingredients:

3 tsp olive oil, divided (If needed for sauteing vegetables and bonding the stuffing)

1 clove garlic diced

1/2 small yellow onion, diced

8 oz mushrooms, diced

1/2 green bell pepper

3 tbsp whole-wheat bread crumbs

2 tbsp feta cheese

2 large zucchini

1/2 small tomato, diced

Preparation:

Preheat oven to 350 degrees.

Prepare stuffing: In a large saute pan prepare to saute garlic, onion, bell peppers 

and mushrooms on low-medium heat. 

Saute vegetables in a pan

Cut zucchini in half, long ways from top to bottom. I found that it was easier

if I sliced lines and made the boat pattern using my knife and scooped out

seeds and pulp with a spoon. I hate wasting any ingredient when I cook so I

added the scooped zucchini to my vegetables in the saute pan. I also discovered

that I didn't need to add olive oil by doing this. The zucchini acted like a 

bonding agent and had enough moisture. 

Preparing the zucchini boats

Saute vegetables until desired texture reached which was about 10 minutes, 

stirring frequently. Remove from heat and add remaining 2 tsp oil (if needed)

and bread crumbs, mix thoroughly. Spoon an equal amount of stuffing into 

each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes. 

*Note* - I sprinkled Feta cheese and diced tomatoes on the top of my stuffed zucchini boats.

Ready to serve....yummy!

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