Brunch

Baked Zucchini Light (with mushrooms&celery) is for Lunch.

Baked Zucchini Light (with mushrooms&celery) takes 10 minutes to prepare.

Baked Zucchini Light (with mushrooms&celery) takes 15 minutes to cook.

Baked Zucchini Light (with mushrooms&celery) makes 2 servings.

The ingredients for Baked Zucchini Light (with mushrooms&celery) are:

1 zucchini (230 g),
onions - 40 g
mushrooms - 100 g,
celery - 40 g
carrots - 20 g
olive oil - 1 tbsp.,
2 little tomatoes - 40 g
cheese lowfat - 15 g (1 slice for baking top)

Here is how you make Baked Zucchini Light (with mushrooms&celery):

The carrot, onion and celery cut into small cubes and fry in the tablespoon of olive oil. Add sliced mushrooms and some water - 10 minutes to extinguish under cap. Stuffing salt and pepper.Cut zucchini across into slices of height in 3 fingers. Remove core. Put zucchini in refractory dishes with high walls. Put mashroom filling in the pits of zucchini slices, packed.Heat the oven to 250 degrees (Celsius) (mode Grillo). Cut Tomato across at the same circles (not too thick), the quantity of zucchini slices and put on top of each circle zucchini.Bake for 15 minutes in the hot oven. Put cheese slices on top and continue baking for light brown top. Finish)Number of Servings: 2Recipe submitted by SparkPeople user PTASHKA.

The nutritional information for Baked Zucchini Light (with mushrooms&celery) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 125.2

• Total Fat: 8.4 g
• Cholesterol: 0.0 mg
• Sodium: 31.9 mg
• Total Carbs: 10.8 g
• Dietary Fiber: 3.4 g
• Protein: 4.8 g

The dietary needs meet for Baked Zucchini Light (with mushrooms&celery) is Low Carb