Stuffed Zucchini

Ingredients

• Zucchini1 count (200 g)
• Rice1/2 cup (100 g)
• Onion1/4 count (38 g)
• Mushrooms1/4 cup (18 g)
• Egg1 count (55 g)
• Cheese1 slice (25 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/4 count (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need previously cooked white rice. Also, you can use mozzarella cheese.

2. 2

   Step 2

   Cut the zucchini in half lengthwise. Remove the pulp with a spoon.

3. 3

   Step 3

   Chop the onion and dice the bell pepper and mushrooms.

4. 4

   Step 4

   Place a pan over high heat. Once heated, add the oil, spread and add the onion, bell pepper and a pinch of salt. Stir-fry for 5 minutes over medium heat.

5. 5

   Step 5

   Next, add the mushrooms, the zucchini pulp and the cooked rice. Mix and season with salt and pepper to taste.

6. 6

   Step 6

   After 5 minutes, remove from the heat and mix with the previously beaten egg.

7. 7

   Step 7

   Stuff the zucchini with the mixture. If there is stuffing remaining, set it aside for serving.

8. 8

   Step 8

   Place the zucchini in a pan covered with a lid and some water at the bottom. Cover and cook over medium heat for 7-10 minutes, adding water as needed.

9. 9

   Step 9

   With 2 minutes left, top with cheese and cover. Wait for the cheese to melt.

10. 10

    Step 10

    Remove and serve hot. Serve with leftover stuffing.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stuffed Zucchini can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.