I went to the Farmer's Market yesterday and picked up four monster sized zuccini. I knew that I had some mushrooms to finish up and I decided to use them along with some cream cheese to stuff a few for dinner. The recipe was mighty tasty, a good Meatless Mondays option! Too bad today is Sunday ha ha ha!
If you avoid dairy you can skip all the cheese in this recipe and sub for an additional egg and extra spinach.
Ingredients
4-5 regular sized zuccini. Sliced down the middle and seeds scooped out (I don't expect you to have GIANT squash like these ha ha!)
4 ounces cream cheese
1 ounce white cheese (I used a bacon infused cheese, it was amazing), grated
1 green onion, chopped
2 cloves garlic, minced
1 cup mushrooms, minced
1 cup spinach, chopped
4 slices of bacon, chopped
1 egg (2 if opting for no dairy)
1 tablespoon almond meal (for the topping)
1 teaspoon fat of choice
Sea Salt and Pepper to taste
For serving
Marinara sauce of choice (optional)
Directions
Preheat broiler to high
Lightly coat zuccini with fat of choice
Place zuccini under broiler until they begin to brown slightly, then remove from oven and set aside
In a pan over medium heat cook bacon until crispy
Add in garlic, mushrooms, and green onions and cook until mushrooms are soft
In a bowl combined cooked mushroom mixture with cream cheese, grated cheese and egg
Scoop mixture into zuccini
Top with an almond meal sprinkle
Bake at 375 or broil, until the filling is set (mine took 20 minutes but it depends on the size of your zuccini)
Remove from heat and serve over warm marinara sauce, or eat as it!
Enjoy!
If you avoid dairy you can skip all the cheese in this recipe and sub for an additional egg and extra spinach.
Ingredients
4-5 regular sized zuccini. Sliced down the middle and seeds scooped out (I don't expect you to have GIANT squash like these ha ha!)
4 ounces cream cheese
1 ounce white cheese (I used a bacon infused cheese, it was amazing), grated
1 green onion, chopped
2 cloves garlic, minced
1 cup mushrooms, minced
1 cup spinach, chopped
4 slices of bacon, chopped
1 egg (2 if opting for no dairy)
1 tablespoon almond meal (for the topping)
1 teaspoon fat of choice
Sea Salt and Pepper to taste
For serving
Marinara sauce of choice (optional)
Directions
Preheat broiler to high
Lightly coat zuccini with fat of choice
Place zuccini under broiler until they begin to brown slightly, then remove from oven and set aside
In a pan over medium heat cook bacon until crispy
Add in garlic, mushrooms, and green onions and cook until mushrooms are soft
In a bowl combined cooked mushroom mixture with cream cheese, grated cheese and egg
Scoop mixture into zuccini
Top with an almond meal sprinkle
Bake at 375 or broil, until the filling is set (mine took 20 minutes but it depends on the size of your zuccini)
Remove from heat and serve over warm marinara sauce, or eat as it!
Enjoy!