All Recipes Best Recipe Appetizers and Snacks Vegetable Zucchini Appetizer Recipes

Ingredients

1 cup shredded zucchini ¼ cup shredded carrots 1 tablespoon minced canned water chestnuts 1 tablespoon pine nuts 1 clove garlic, minced salt and ground black pepper to taste 1 tablespoon oil, or more as needed 2 tablespoons grated Parmesan cheese 1 (10 ounce) mushrooms, stems removed 1 pinch cayenne pepper

Nutrition Info

26.4 calories carbohydrate: 1.7 g cholesterol: 0.7 mg fat: 1.8 g fiber: 0.5 g protein: 1.4 g saturatedFat: 0.4 g servingSize: - sodium: 29.9 mg sugar: 0.7 g transFat: : - unsaturatedFat: : -

Preheat the oven to 400 degrees F (200 degrees C).
Combine zucchini, carrots, water chestnuts, pine nuts, and garlic in a mixing bowl. Season with salt and pepper.
Heat oil in a skillet over medium heat. Add vegetable mixture and cook until slightly soft, 3 to 5 minutes. Remove from heat and return to the mixing bowl to cool.
Add Parmesan cheese to the cooled vegetables, mix to combine. Fill each mushroom with a generous amount of vegetable mixture, sprinkle cayenne pepper on top, and place on a baking sheet.
Bake in the preheated oven until mushrooms are tender, about 12 minutes.

12 stuffed mushrooms

I love stuffed mushrooms but not the calories that come with it. I always have veggies on hand and this turned out to be a hit with my family.