Directions:
- Preheat oven to 400.
- Slice zucchini in half lengthwise and using a spoon scrap out the pulp, like a canoe, leaving the skin intact(about 1/4 thick); set aside.
- In a large skillet melt butter, add garlic and onion and sauté.
- Add lemon juice and equal parts mushrooms to zucchini pulp to the skillet, sauté.
- Cook until the excess moisture evaporates. add the shredded cheese and stir.
- Fill the zucchini canoe with the mushroom mixture and bake for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.32 Kcal (558 kJ) | ||
| Calories from fat | 91.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.21g | 16% | |
|---|---|---|---|
| Cholesterol | 30.35mg | 10% | |
| Sodium | 96.56mg | 4% | |
| Potassium | 206.23mg | 4% | |
| Total Carbs | 6.54g | 2% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 5.32g | 11% | |
| Vitamin C | 13.2mg | 22% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 117.7mg | 12% | |
| Amount Per 100 g | |||
| Calories | 103.61 Kcal (434 kJ) | ||
| Calories from fat | 71.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 16% | |
|---|---|---|---|
| Cholesterol | 23.59mg | 10% | |
| Sodium | 75.04mg | 4% | |
| Potassium | 160.27mg | 4% | |
| Total Carbs | 5.08g | 2% | |
| Sugars | 2.37g | 12% | |
| Dietary Fiber | 0.73g | 4% | |
| Protein | 4.14g | 11% | |
| Vitamin C | 10.3mg | 22% | |
| Vitamin A | 0.3mg | 12% | |
| Iron | 0.3mg | 2% | |
| Calcium | 91.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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