Preheat oven to 375~F. Trim ends of zucchini. Cut zucchini in half lengthwise. Carefully scoop out centers leaving 1/4" thick shells. Chop pulp (makes about 1 cup); set aside. In a large skillet brown ground beef; drain fat. Stir in reseved zucchini pulp, bread crumbs, Parmesan cheese, oregano, salt, pepper, 1/2 cup marinara sauce and egg; mix well. Place zucchini shells in a shallow baking pan. Spoon meat mixture into shells. Pour remaining marinara sauce over and around zucchini. Cover and bake until zucchini shells are tender, 30 to 35 minutes. Sprinkle with mozzarella cheese. Bake, uncovered, until cheese melts, about 5 minutes. Posted to Bakery-Shoppe Digest V1 #181 by firstname.lastname@example.org (Angela Gilliland) on Aug 05, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (712g)|
|Recipe Makes: 4|
|Calories from Fat: 571 (65%)|
|Amt Per Serving||% DV|
|Total Fat 63.5g||85 %|
|Saturated Fat 24.6g||123 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 237.2mg||73 %|
|Sodium 830.5mg||29 %|
|Potassium 1180mg||31 %|
|Total Carbohydrate 27.1g||8 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 23.3g|
|Protein 49.1g||70 %|
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: 881
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.