Well, it's Zucchini stuffed with meat
Preheat your oven to 375.
Cut a thin slice of the top of the zucchinis and scoop out the inside of the squash leaving the shell.
Drizzle the insides of the squash with olive oil and bake for 20 minutes.
While the squash shells are in the oven, start browning your ground meat, when the meat is almost brown, add the onions, eggplant, and diced excess zucchini, and cook until the eggplant is soft.
Add the remaining ingredients and cook for another 5-10 minutes.
Pull the shells out of the oven and stuff them all as full as possible with the meat mixture.
Put the stuffed zucchinis back into the oven and bake for another 30-40 minutes.
Enjoy!
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Serving Size: 1 Recipe (1233g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 77 | ||
Calories from Fat: 9 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 164.2mg | 6 % | |
Potassium 342.3mg | 9 % | |
Total Carbohydrate 15.7g | 5 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 12.5g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 77
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