Whew, what a week. With the weather being so gorgeous finally, I have been spending LOTS of time outside cleaning up my yard, power washing decks,washing windows etc. All the things I loathe usually but since it’s 75 and sunny I am loving it right now! The problem is I am so exhausted I don’t want to cook a thing. That can lead to terrible eating decisions!
I am trying to plan and make a slow cooker meal or something I marinate in the morning and quickly grill. Quick side dishes to go along with it are the best too. I like to bake at least 4 sweet potatoes a week to have to quickly warm up with our meal and make a veggie dish too.
This little stuffed zucchini creation is a fabulous surprise of flavor! The balsamic vinegar adds just the right extra to it.
I made Slow Cooker Rosemary Garlic Chicken to go along with it this time. Yum Yum Stuff!!
2 zucchini, halved and seeds and pulp scooped out.
2 TBSP coconut oil
2 cloves garlic, minced
1 small onion, chopped
8 oz mushrooms, chopped
1 TBSP balsamic vinegar
3 TBSP Panko
1 TBSP parmesan cheese
1 TBSP feta cheese
1/4 tsp of pepper
Preheat oven to 350°F.
Heat the 2 TBSP of oil in a large saute pan on medium-high.
Add garlic, onion and mushrooms.
Sauté about 10 minutes or until mushrooms are soft
Remove from burner and add vinegar, bread crumbs, feta and parmsean. Mix well.
Scoop an equal amount of mushroom mixture onto each zucchini half.
Bake on a baking sheet for about 15- 20 minutes.
I am sharing this recipe at some of these great Weekly Linky Parties.
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