Vegetarian stuffed zucchini recipes – If in the past one of your favorite snacks was loaded potato skins and you miss it because you’re on a keto diet.
Don’t worry because we have the vegetarian stuffed zucchini recipes for you which will bring back the same taste of potato skins.
The following vegetarian stuffed zucchini recipes for loaded zucchini skins will give you just what you need especially if you’re a vegetarian also.
Let’s see the ingredients.
Stuffed Zucchini Recipes
Ingredients
- 3 large Mexican squash halved and seeds removed
- 1 tbsp salt
- 3 whole cremini mushrooms, diced
- 1 tbsp
olive oil
- 2 tbsp
smoked paprika
- 1 tbsp Worcestershire sauce
- ½ tbsp alt
- 2 ounces shredded pepper jack cheese
- 2 ounces shredded cheddar cheese
- 3 tbsp sour cream
- 2 tbsp chopped chives
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First thing you’ll need to start executing the vegetarian stuffed zucchini recipes is to remove the ends from zucchini and cut them in half then scoop out the seeds and sprinkle with salt and set them aside for later.
Next you’ll need to take the mushrooms, dice them and put them in a bowl with vegan Worcestershire sauce, half teaspoon of salt, 2 teaspoons smoked paprika, and mix together.
Spread the mushrooms on the baking sheet and then blot the zucchini with a paper towel and put them in the baking pan along with the mushrooms and bake them for about 10 minutes at 375F.
When they are done, top the zucchini with the mushrooms along with the shredded cheddar cheese, shredded pepper jack cheese and bake for another 10 minutes or until the cheese is melted and bubbling.
Once done, take them out and top with sour cream and chives.
Vegetarian stuffed zucchini recipes each serving contains 108.5 Calories, 8.25g Fat, 2.82g Carbs, and 5.76g Protein.
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