Zucchinis Stuffed With Mushrooms, Spring Garlic, And Cheddar Cheese – a delicious recipe with zucchini, garlic, green bell pepper, mixed mushrooms, cheddar cheese, grated cheese. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 180 degrees Celsius.
2
Start by boiling the zucchini whole for 10 minutes in salted water. Remove from the water and cool.
3
For the stuffing, saute the garlic, leeks, and green bell pepper together.
4
Add the mushrooms, and turn the heat up to high to defrost the mushrooms and cook off any excess water they release. After 10 minutes, remove from heat and set aside to slightly cool.
5
Once the stuffing has cooled, add the cubed cheese so it does not melt.
6
With the cooled zucchini, cut off the tops and remove the inside flesh with a melon baller or spoon.
7
Fill the zucchini to the top with the stuffing.
8
Cover with a little grated cheese and bake for a few minutes until they heat back up and the cheese melts. Change to broiler for the last 2 minutes.
345
kcal
Calories
8
g
Fat
53
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 zucchini, 6 garlic spring, or leeks, diced, 1 leek sliced, 1 green bell pepper seeded and sliced, and more.
Yes, Zucchinis Stuffed With Mushrooms, Spring Garlic, And Cheddar Cheese 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.
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