Directions:
- Slice zucchini in half lengthwise. Scoop out insides leaving about 1/4-in shell.
- Finely chop zucchini pulp; set aside. Saute onion in oil in large heavy skillet. Add mushrooms, garlic and reserved chopped zucchini; cook over medium heat until most of moisture evaporates.
- Add cream cheese, egg, Parmesan, parsley, and pepper.
- Mix well; cook for about 10 minutes.
- Cool filling slightly and fill zucchini shells.
- Sprinkle with additional Parmesan cheese. Place on jelly roll pans; bake for 30 minutes at 350°F until bubbly and golden brown on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.17 Kcal (612 kJ) | ||
| Calories from fat | 115.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.83g | 20% | |
|---|---|---|---|
| Cholesterol | 35.06mg | 12% | |
| Sodium | 196.79mg | 8% | |
| Potassium | 145.01mg | 3% | |
| Total Carbs | 2.61g | 1% | |
| Sugars | 0.85g | 3% | |
| Dietary Fiber | 0.6g | 2% | |
| Protein | 5.7g | 11% | |
| Vitamin C | 13.3mg | 22% | |
| Iron | 0.8mg | 4% | |
| Calcium | 148.2mg | 15% | |
| Amount Per 100 g | |||
| Calories | 231 Kcal (967 kJ) | ||
| Calories from fat | 182.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.28g | 20% | |
|---|---|---|---|
| Cholesterol | 55.41mg | 12% | |
| Sodium | 310.99mg | 8% | |
| Potassium | 229.16mg | 3% | |
| Total Carbs | 4.12g | 1% | |
| Sugars | 1.35g | 3% | |
| Dietary Fiber | 0.95g | 2% | |
| Protein | 9.01g | 11% | |
| Vitamin C | 21.1mg | 22% | |
| Iron | 1.2mg | 4% | |
| Calcium | 234.1mg | 15% | |
* 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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