Baked Stuffed Zucchini
Yield
1 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
zucchini
cut in half lengthwise |
|
| 1 | small |
onions
finely chopped |
|
| 4 | tablespoons |
tomato sauce
|
|
| ½ | teaspoon |
parsley leaves
|
|
| 1 | each |
garlic cloves
chopped |
|
| 2 | tablespoons |
matzo meal
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
zucchini
cut in half lengthwise |
|
| 1 | small |
onions
finely chopped |
|
| 6E+1 | ml |
tomato sauce
|
|
| 2.5 | ml |
parsley leaves
|
|
| 1 | each |
garlic cloves
chopped |
|
| 3E+1 | ml |
matzo meal
|
*
|
Directions
Scoop out pulp of zucchini halves.
Heat pulp, onion, sauce and spices in a pan for 5 minutes.
Add matzo meal to mixture and mix well.
Restuff zucchini with mixture.
Place in a baking dish with a little water on bottom.
Bake at 450F for 30 minutes until zucchini shells are soft.
