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6 servings, 1 stuffed zucchini half (133 g) each
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Cook 1 cup sliced fresh mushrooms; add to vegetable mixture before spooning into zucchini shells and baking as directed. Or, substitute the cooked mushrooms for the chopped red peppers.
Fill zucchini shells ahead of time. Refrigerate up to 2 days before baking as directed.
Help your friends and family eat right with this delicious recipe. As a bonus, the red peppers provide an excellent source of vitamin C.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was okay but I was hoping for more oomph. I think if I make these again I'll use less rice and a few different veggies to accompany the red pepper and onion...possibly even a different dressing