Balsamic Stuffed Round Zucchini Recipe

Name: Balsamic Stuffed Round Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the oven to 180u00b0C.
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.

146

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cherry tomatoes, quartered, 1 large mushroom, chopped into small chunks, 1 small garlic clove, crushed, 1 tablespoon white onion, finely diced, and more.

Yes, Balsamic Stuffed Round Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Balsamic Stuffed Round Zucchini

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