Stuffed Zucchini

This is diabetic-friendly and delicious. It can serve as a side or as a light lunch. The stuffing vegetables should be chopped very fine. Indeed, pulsing them a few times in a food processor is fine.

Cooking Time: 46 minutes

Servings: 6

Ingredients:

• 3 halved zucchinis
• 1 tbsp. olive oil
• 1 chopped onion
• 1 cup sliced mushrooms
• 3 minced garlic cloves
• 1 tsp. cumin
• 1 tsp. curry
• 1 cup cooked rice
• 1 tsp. lemon juice
• 3 tbsp. chopped parsley
• Salt and pepper to taste
• ¼ cup shredded mozzarella cheese

Directions:

1. Preheat the oven to 350 degrees

2. Coat a baking dish with non-stick spray

3. Next, scoop out the meat of the zucchini and chop. Set aside.

4. Transfer the zucchini shells to the baking dish.

5. Heat the olive oil in a skillet. Sauté the onion and mushroom for 5 minutes.

6. Next, stir in the garlic and sauté for 1 more minute.

7. Add the zucchini meat to the skillet and cook for 5 minutes.

8. Stir in the spices, rice, lemon juice, salt and pepper.

9. Fill the zucchini shells with the mixture.

10. Top with the shredded cheese.

11. Bake for 35 minutes.

Calories: 109.3

Protein: 4.1 g

Carbs: 17.2 g

Sugar: 3 g

Fat: 2.9 g