Serves: 4
INGREDIENTS:
3 tsp coconut oil divided into 3
1 clove garlic, diced
1 small yellow onion, diced
8 oz mushrooms, diced
1 tbsp balsamic vinegar
2 tbsp Parmesan cheese
2 zucchini, halved, seeds and pulp removed
INSTRUCTIONS:
Preheat oven to 350°F.
Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, and Parmesan. Mix thoroughly.
Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.
Nutrients per 1/2 stuffed zucchini: Calories: 90,
MACRONUTRIENTS
Total Fat: 5 g
Carbs: 8 g
Protein: 5 g