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Vegetarian Stuffed Zucchini

This vegetarian stuffed zucchini with onions, peppers, mushrooms, and brown rice is topped with Parmesan and baked to perfection for a hearty meat-free meal!
Author: Diabetic Foodie
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 3 servings

Ingredients 

Instructions

  • Preheat the oven to 375°F.
  • With a spoon, scoop out the flesh of each zucchini half. Dice the zucchini flesh and set aside.
    3 medium zucchini
  • Place the zucchini shells in a casserole dish.
  • In a medium sauté pan, heat the oil over medium heat. Once hot, add the onion and pepper, then cook, stirring frequently, until softened, about 3-4 minutes.
    1 tablespoon olive oil, 1 onion, ½ red bell pepper
  • Add the mushroom, garlic, diced zucchini flesh, and Italian seasoning. Cook until most of the moisture is gone and the vegetables are soft, about 5-6 minutes.
    2 cloves garlic, 4 white mushrooms, 1 tablespoon Italian seasoning
  • Stir in the rice.
    ½ cup brown rice
  • Divide the filling between the zucchini shells.
  • Top each stuffed zucchini with Parmesan cheese, then bake for 25 minutes or until the zucchini shells have softened.
    ½ cup shredded Parmesan cheese

Notes

This recipe is for 3 servings. Each serving is 2 stuffed zucchini halves.
For a vegan version, omit the Parmesan.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info Per Serving

Nutrition Facts
Vegetarian Stuffed Zucchini
Amount per Serving
Calories
243
% Daily Value*
Fat
 
9.5
g
15
%
Saturated Fat
 
3
g
15
%
Trans Fat
 
0
g
Polyunsaturated Fat
 
0.8
g
Monounsaturated Fat
 
4.5
g
Cholesterol
 
9.6
mg
3
%
Sodium
 
255.1
mg
11
%
Potassium
 
800.7
mg
23
%
Carbohydrates
 
28.8
g
10
%
Fiber
 
5.6
g
22
%
Sugar
 
7.2
g
8
%
Protein
 
10.6
g
21
%
Vitamin A
 
0
IU
0
%
Vitamin C
 
0
mg
0
%
Calcium
 
0
mg
0
%
Iron
 
0
mg
0
%
Net carbs
 
23.2
g
* Percent Daily Values are based on a 2000 calorie diet.