A great way to impress your family, your friends and yourself!
* Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell.
* Chop pulp and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook for 5-8 minutes or until crisp-tender. Drain and set aside.
In a large skillet
* Saute the onion and zucchini pulp in oil until crisp-tender.
* Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin.
* Cook over medium heat for 5 minutes or until heated through.
* Sprinkle with cheese;
cover and cook for 1 minute or until cheese is melted.
Spoon into zucchini shells;
sprinkle with tomato.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (911g) | ||
Recipe Makes: 4 | ||
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Calories: 332 | ||
Calories from Fat: 83 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.2g | 12 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 24.2mg | 7 % | |
Sodium 831.1mg | 29 % | |
Potassium 1763.5mg | 46 % | |
Total Carbohydrate 51.8g | 15 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 41.1g | ||
Protein 18.2g | 26 % | |
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: 332
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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