Zucchini Stuffed With Mushrooms (1 Pt) Recipe
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Zucchini Stuffed With Mushrooms (1 Pt)
5 large zucchini (about 3 lbs)
6 cloves garlic, thinly sliced
12 oz medium mushrooms, thinly sliced
1 yellow onion, thinly sliced
1 cup water
1/2 tbsp kosher salt
2 tbsp fresh tarragon, chopped
1/2 cup tomato, peeled, seeded -diced
1/2 cup chervil leaves
Cut 4 zucchini in half lengthwise and carefully scoop out the pulp and
seeds, taking care not to break the skins (leave 1/4" of pulp in shell).
Chop the pulp and seeds and set aside. Blanch the zucchini in boiling
water for 5 minutes and then plunge into ice water. leave the shells in
the water for 10 minutes. Carefully drain and set aside.
Cut the remaining zucchini into quarters lengthwise and then into 1/4"
slices. In a medium size pan, combine the chopped zucchini, zucchini
slices, garlic mushrooms, onion, water and salt. Cook over medium low
heat, uncovered, for 35 to 40 minutes, or until the water has evaporated.
Remove from the heat and stir in the tarragon.
Stuff the zucchini shells with the vegetable mixture. Place them in a
shallow baking dish and bake at 350º for 15 minutes. Finish cooking under
the broiler for 3 to 4 minutes, or until the stuffing begins to brown.
To serve, place 2 zucchini halves on each of 4 plates, sprinkle the diced
tomato over and around, and sprinkle with the chervil leaves.
Serving size: 1 3/4 cups
Per serving: 76.2 Cals; 1.0 total fat (0.5 sat fat); 0mg chol; 16g carb;
4.1g fiber; 5.8g protein; 722mg sodium
MC Formatted & WW Pointed by Mary [mnmpoms@ponyexpress.net]
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Per Serving (excluding unknown items): 23 Calories; trace Fat (5.3%
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 711mg Sodium. Exchanges: 1 Vegetable.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00 |
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A few tips on healthy eating
If you want to become thinner and also develop your all round shape, then, without doubt, you should decide on a specially configured wholesome daily routine. In theory, this must take in 5 measures of fruit/vegetables each day and involve the correct fusion of protein, carbs and fat.
In planning a weight loss program, it is important to make efforts to cut back on your intake of refined carbohydrate, fat and salt.
When starting a weight loss program, dieters ordinarily focus on chain store and brand name products described as 'low fat'. To do this is ordinarily foolish, for a food product may be lowered in fats, but whilst still remaining much too high in calories.
Make sure that you drink enough fluids. Your body must have water , it is critical for our general good health and is blessed with calories. Water also has the benefit that it fills your empty stomach and helps decrease sensations of hunger. The recommended amount experts argue it is best to drink as much as 6 tumblers of plain water per day.
Rather than thinking about which junk foods you should ban from your meal plan, focus on the good foods which you should bring into your meal plan. If one can bring in the recommended portions wholesome fruit & veg into your dietary regime, you'll soon find that stop feeling hungry and have a much decreased risk of falling prey to those unhealthy mid-afternoon potato chips.
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