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Baked Zucchine Boats

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Submitted by maureenmoore

YIELD

8 servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

4 4
MEDIUM MEDIUM ZUCCHINI
1 237
CUP ML RICE
long grain, cooked
1 1
EACH EACH ONIONS
yellow, chopped
1 1
EACH EACH GARLIC CLOVES
chopped
1 1
EACH EACH EGGS
beaten
2 3E+1
TABLESPOONS ML OLIVE OIL
½ 226.8
½ 118
CUP ML BREAD CRUMBS
2 473
CUPS ML SPAGHETTI SAUCE
3 45
TABLESPOONS ML DILL WEED
fresh, chopped
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
2 3E+1
TABLESPOONS ML PARMESAN CHEESE
grated

Directions

Split zucchini lengthwise, scoop out seeds. Sauté ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, ¼ cup bread crumbs and mix well.

Fill zucchini with mixture and place in a baking dish . Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350℉ (180℃) for approximately 45 minutes, until zucchini is tender but firm.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 246g (8.7 oz)
Amount per Serving
Calories 304 32% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 48mg 16%
Sodium 131mg 5%
Total Carbohydrate 13g 13%
Dietary Fiber 4g 16%
Sugars g
Protein 27g
Vitamin A 15% Vitamin C 44%
Calcium 10% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Sodium
 

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