• 4servings
  • 124calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB3, B9
MineralsCopper, Natrium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 zucchini, cut lengthwise into 1/4-inch-thick slices

  2. Nonstick cooking spray

  3. 3 shiitake mushrooms

  4. 4 large sweet onions

  5. 1 plum tomato, seeded and chopped

  6. 2 tablespoons fresh bread crumbs

  7. 1 tablespoon fresh basil or 1 teaspoon dried basil

  8. 1 teaspoon olive oil

  9. 1/4 teaspoon salt

  10. 1/8 teaspoon black pepper

  11. 4 teaspoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Prepare grill for direct grilling. Spray both sides of zucchini slices with cooking spray. Grill on uncovered grill over medium coals 4 minutes or until tender, turning once. Remove; cool. Cut into bite-size pieces; set aside.

  2. Thread mushrooms onto metal skewers. Grill on covered grill over medium coals 20 to 30 minutes or until tender. Remove; coarsely chop. Set aside.

  3. Remove stem and root ends of onions, leaving peels intact. Spray onions with cooking spray; grill, root end up, on covered grill over medium coals 5 minutes or until lightly charred. Remove; cool slightly. Peel and scoop about 1 inch of pulp from stem ends; chop pulp for filling.

  4. Combine zucchini, mushrooms, onion, tomato, bread crumbs, basil, oil, salt and pepper in large bowl; mix until well blended. Spoon equal amounts of stuffing mixture into centers of onions.

  5. Place each onion on sheet of foil; sprinkle each with 1 tablespoon water. Wrap onions; seal foil. Grill onion packets on covered grill over medium coals 45 to 60 minutes or until tender. Spoon 1 teaspoon vinegar over each onion before serving.


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