*THIS DISH CAN ALSO BE PALEO IF YOU OMIT THE CHEESE AND BREADCRUMBS

INGREDIENTS

4 LARGE ZUCCHINI (AVERAGE 1 PER PERSON IF USING AS A SIDE DISH)

1 RED PEPPER (DICED)

1 GREEN CUBANELLE PEPPER (DICED)

1 CUP MUSHROOMS (CHOPPED)

1 SMALL ONION (DICED)

1 LARGE EGG

¼ CUP GRATED PARMESAN CHEESE (OPTIONAL)

1 TSP. SALT

BLACK PEPPER TO TASTE

¼ CUP BREAD CRUMBS

OLIVE OIL

DIRECTIONS

  • CUT THE ENDS OFF OF THE ZUCCHINI AND PLACE IN BOILING WATER FOR 5 MINUTES. REMOVE AND LET COOL ON A CUTTING BOARD
  • SLICE THE ZUCCHINI IN HALF LENGTHWISE AND SCOOP OUT MOST OF THE INSIDES, BEING CAREFUL NOT TO BREAK THE OUTER LAYER AND PLACE IN A STRAINER SO THE LIQUID DRAINS OUT. SEASON THE ZUCCHINI BOATS WITH SALT
  • MEANWHILE, TO PREPARE THE STUFFING, SAUTEE IN A LARGE FRYING PAN:
  • 2 TBSP. OLIVE OIL, ADD THE ONION ON LOW HEAT AND COOK FOR 2 MINUTES THEN ADD THE INSIDES OF THE ZUCCHINI, MUSHROOMS AND PEPPERS AND SEASON WITH SALT AND PEPPER. COOK FOR ABOUT 10 MINUTES UNTIL VEGETABLES ARE TENDER AND SOFT.  TURN OFF HEAT AND LET COOL
  • PLACE THE SAUTEED VEGGIES IN A MEDIUM SIZE MIXING BOWL, ADD THE EGG, HALF OF THE GRATED CHEESE, BREAD CRUMBS AND MIX WELL
  • ADD THE STUFFING TO THE ZUCCHINI BOATS, PRESSING FIRMLY DOWN
  • ADD THE REST OF THE GRATED CHEESE ON TOP
  • PLACE THE STUFFED ZUCCHINI IN A LIGHTLY GREASED BAKING DISH
  • BAKE AT 400 DEGREES F. FOR 30 – 40 MINUTES UNCOVERED