Zucchini: Balsamic Stuffed Round Zucchini

By blum099

Serving Size: 1 (208 g)
Servings Per Recipe: 2
Amount Per Serving% Daily ValueCalories 130.1 Calories from Fat 7860%Total Fat 8.7 g13%Saturated Fat 1.9 g9%Cholesterol 4.4 mg1%Sodium 91.6 mg3%Total Carbohydrate 10.0 g3%Dietary Fiber 2.6 g10%Sugars 6.3 g25%Protein 4.4 g8%


Read more at: http://www.food.com/recipe/balsamic-stuffed-round-zucchini-130437?oc=linkback

Ingredients

• 8 cherry tomatoes, quartered
• 1 large mushroom, chopped into small chunks
• 1 small garlic clove, crushed
• 1 tablespoon white onion, finely diced
• 1 tablespoon dried oregano
• 4 teaspoons balsamic vinegar
• 1 tablespoon olive oil
• 2 tablespoons parmesan cheese, finely grated
• salt & pepper
• 1 zucchini, round (about the size of a softball)
• Read more at: http://www.food.com/recipe/balsamic-stuffed-round-zucchini-130437?oc=linkback

Preparation

Step 1

Heat the oven to 180°C.
2
Put the tomatoes, chopped mushroom, garlic, onion and oregano into a bowl. Mix to combine and add the balsamic vinegar, mixing until well combined. Leave to stand for 30 minutes.
3
Cut the zucchini in half lengthways, and using a teaspoon scoop out and discard the pulp.
4
Heap the tomato mixture into the scooped out shells.
5
Grind over salt and pepper to taste, drizzle over the olive oil, and top with the parmesan cheese.
6
Bake for 45 minutes or until the shell just starts to go soft.
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Read more at: http://www.food.com/recipe/balsamic-stuffed-round-zucchini-130437?oc=linkback