Stuffed Zucchini

INGREDIENTS:

·         3 tsp olive oil, divided

·         1 clove garlic, diced

·         1 small yellow onion, diced

·         8 oz mushrooms, diced

·         1 tbsp balsamic vinegar

·         3 tbsp whole-wheat bread crumbs

·         2 tbsp Parmesan cheese

·         2 zucchini, halved, seeds and pulp removed

INSTRUCTIONS:

1.       Preheat oven to 350°F.

2.       Prepare stuffing: In a large saute pan on medium-high, heat 1 tsp oil. Add garlic, onion and mushrooms. Sauté until mushrooms soften, about 10 minutes. Remove from heat and add remaining 2 tsp oil, vinegar, bread crumbs and Parmesan. Mix thoroughly.

3.       Spoon an equal amount of stuffing into each zucchini half. Bake on a foil-lined cookie sheet for 10 minutes.

Nutrients per 1/2 stuffed zucchini: Calories: 110, Total Fat: 5 g, Sat. Fat: 1 g, Monounsaturated Fat: 3 g, Polyunsaturated Fat: 1 g, Carbs: 12 g, Fiber: 2 g, Sugars: 5 g, Protein: 5 g, Sodium: 135 mg, Cholesterol: 2 mg