Preheat oven to 350.
Slice zucchini in half lengthwise and remove inner flesh. Chop flesh into very small pieces.
Heat the EEVO in a large skillet over medium heat.
Add the zucchini flesh, beef, onion, rice and seasoning.
Cook until beef is no longer pink, about 8-10 minutes.
Stuff each zucchini half with the mixture.
Place in a baking dish with 2 cups water and bake for about 40 minutes.
Whisk together eggs and lemon juice and SLOWLY add some of the liquid from the baking dish to make a sauce.
Place zucchini on a platter (or individual rectangle plates), ladle avgolemono sauce over and server.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1321g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 693 (49%)|
|Amt Per Serving||% DV|
|Total Fat 77g||103 %|
|Saturated Fat 46.4g||232 %|
|Monounsaturated Fat 23.7g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 292.3mg||90 %|
|Sodium 1113mg||38 %|
|Potassium 3693.9mg||97 %|
|Total Carbohydrate 120.4g||35 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 115g|
|Protein 72.6g||104 %|
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: 1426
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