stuffed zucchini

Ingredients

• Zucchini

  raw, with skin

  1 medium or 196g

• Onion

  raw

  ¼ cup, chopped or 40g

• Red bell pepper

  raw

  ¼ cup, chopped or 37g

• Olive oil

  1 tbsp or 14g

• White mushrooms

  raw

  ½ cup, whole or 48g

• Garlic

  raw

  ½ tsp or 1g

• Tomato paste

  canned, unsalted

  1 tbsp or 16g

• Rosemary

  dried

  ¼ tsp or 0.3g

• Cumin seed

  ¼ tsp, ground or 0.8g

• Paprika

  ¼ tsp or 0.5g

• Mexican cheese blend

  reduced fat

  2 oz or 57g

• Parsley

  raw

  ⅛ cup or 8g

• Basil

  ⅛ cup leaves, whole or 3g

• Salt

  table

  ⅛ tsp or 0.8g

• Black pepper

  ground

  ⅛ tsp or 0.3g

Directions

1. Preheat oven 350. Halve zucchini, scoop out middle and chop. Chop onion, garlic, bell pepper, mushrooms, parsley, basil. Saute five minutes. Add tomato paste, rosemary, cumin, paprika. Cook three minutes. Stuff the zucchinis, top with cheese basil, parsley, salt, pepper. Bake 20-25 minutes.