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Zucchini with Mushrooms and Tomatoes

Zucchini with Mushrooms and Tomatoes

   

Zucchini with Mushrooms and TomatoesZucchini with Mushrooms and Tomatoes


Recipe Details:
Zucchini with champignons and tomatoes is a great diabetic-friendly appetizer for any occasion that can perfectly diversify a family or holiday dinner.


Ingredients:
  • Medium to large zucchini – 1
  • Champignon mushrooms – 6
  • Egg – 1
  • Medium Tomato (sliced) – 1
  • Low-fat, low-sodium cheese (grated) – ¼ cup
  • Vegetable oil – 1 tsp.
  • Spices – to taste
  • Salt – to taste
  • Water – 3.5 tbsp.
    Recipe Directions:
    Step 1
    Cut the zucchini into slices ¾” thick. Cut out the middle of the zucchini slices so each slice become a thick ring.
    Step 2
    Put the zucchini rings on a baking sheet covered with baking paper and greased with vegetable oil. Salt the zucchini rings a little.
    Step 3
    Make the stuffing for the zucchinis: Chop the champignons finely, add the egg, spices and salt. Mix well. Put a little mound of stuffing on top of each zucchini ring.
    Step 4
    Place a tomato slice on top of the mushrooms stuffing.
    Step 5
    Preheat oven to 395 F. Put the zucchini rings with stuffing into the baking dish. Sprinkle grated cheese over the zucchini rings. Pour water into a baking dish and put the dish in the oven. Bake for 15 minutes, then lower the temperature to 355 F and cook for 15 more minutes. Serve hot. Enjoy!


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