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Ingredients

2 zucchinis 1 tablespoon olive oil 1 small onion, diced 4 ounces fresh mushrooms, sliced 2 cloves garlic, minced salt and ground black pepper to taste ¼ cup crumbled feta cheese ¼ cup grated Parmesan cheese, or to taste

Nutrition Info

101 calories carbohydrate: 5.6 g cholesterol: 12.7 mg fat: 7 g fiber: 1.3 g protein: 5.1 g saturatedFat: 2.8 g servingSize: - sodium: 228.2 mg sugar: 2.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Trim ends from zucchini and half each length-wise. Scoop out flesh of zucchini, dice. Arrange zucchini shells into a baking dish.
Heat olive oil in a 10-inch skillet over medium heat. Cook and stir onion, mushrooms, and garlic in hot oil until the onion is tender, 5 to 7 minutes, season with salt and pepper.
Stir diced zucchini flesh into the onion mixture, cook and stir until hot, about 5 minutes. Spoon zucchini mixture into the shells in the baking dish, top each with 1 tablespoon each feta cheese and Parmesan cheese.
Bake in preheated oven until the zucchini shells are soft, 30 to 40 minutes.

4 servings

When my garden is overflowing with zucchini and I want something different, this yummy side dish is what I prepare.