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Stuffed Zucchini #1

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Recipe

 

Yield

8 servings

Prep

15 min

Cook

16 min

Ready

40 min
Low Cholesterol, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
4 medium zucchini
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3 each scallions, spring or green onions
sliced
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2 tablespoons butter
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1 slice bread
cubed
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¼ cup Parmesan cheese
grated
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1 medium tomatoes
chopped
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¼ teaspoon salt
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1 dash black pepper
* Camera

Ingredients

Amount Measure Ingredient Features
4 medium zucchini
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3 each scallions, spring or green onions
sliced
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3E+1 ml butter
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1 slice bread
cubed
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59 ml Parmesan cheese
grated
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1 medium tomatoes
chopped
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1.3 ml salt
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1 dash black pepper
* Camera

Directions

Cut zucchini lengthwise in halves.

Scoop out pulp, leaving ¼ inch wall; chop pulp and reserve.

Place zucchini shells cut sides down in dish.

Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes.

Cover and microwave reserved pulp, the onions and margarine in a 1½-quart casserole or bowl on high (100%) until tender, 6 to 7 minutes.

Stir in bread cubes, cheese, tomato, salt and pepper.

Turn zucchini shell cut sides up; spoon mixture into shells.

Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 6655% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 174mg 7%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 6%
Sugars g
Protein 6g
Vitamin A 10% Vitamin C 33%
Calcium 6% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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