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Stuffed Zucchini, Turkish Style

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Submitted by BASIL

YIELD

4 servings

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

4 4
MEDIUM MEDIUM ZUCCHINI
halved lengthwise
3 45
TABLESPOONS ML BUTTER
¾ 177
CUP ML ONIONS
finely minced
3 3
CLOVES CLOVES GARLIC
crushed
3 3
LARGE LARGE EGGS
beaten
½ 118
CUP ML FETA CHEESE
crumbled
¾ 177
CUP ML SWISS CHEESE
grated
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
freshly chopped
1 15
TABLESPOON ML DILL WEED
fresh chopped, or 3/4 teaspoon dried
1 ½ 23
TABLESPOONS ML ALL-PURPOSE FLOUR
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
X X PAPRIKA
for the top *

Directions

Scoop out the insides of the zucchini to leave a ½ inch rim.

Chop the innards into little bits and cook in butter with onions, garlic, salt and pepper until onions are soft.

Combine with flour, cheeses, herbs and beaten eggs.

Correct salt and pepper.

Fill the zucchini cavities and dust the tops with paprika.

Bake at 375 for 30 min. or until the filling soldifies. Serve with a fresh tomato salad.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 325g (11.5 oz)
Amount per Serving
Calories 321 63% from fat
 % Daily Value *
Total Fat 22g 34%
Saturated Fat 13g 65%
Trans Fat 0g
Cholesterol 217mg 72%
Sodium 386mg 16%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 12%
Sugars g
Protein 33g
Vitamin A 25% Vitamin C 67%
Calcium 34% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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