Try this Stuffed Zucchini recipe, or contribute your own.
Suggest a better descriptionScrape zucchini skins and wash. Make a slit lengthwise and scrape out fleshy part. Place plenty of water to boil. Add some salt. Put in the zucchini and boil 2-3 minutes. Drain them and keep aside. In a pan heat oil, fry onions and garlic for a minute. Add tomato, scraped pulp, 2 tablespoon bread crumbs, salt, pepper. Transfer to a baking dish. Sprinkle the remaining crumbs and cheese over the zucchini. Bake in a hot oven for 10-12 minutes. Serve hot with pita or other bread. Making time: 30 minutes Makes: 4 servings
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Serving Size: 1 Serving (267g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1036 | ||
Calories from Fat: 160 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.8g | 24 % | |
Saturated Fat 4.1g | 21 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 6.4g | ||
Cholesterol 2.6mg | 1 % | |
Sodium 4772.6mg | 165 % | |
Potassium 609.2mg | 16 % | |
Total Carbohydrate 180g | 53 % | |
Dietary Fiber 12.9g | 52 % | |
Sugars, other 167.1g | ||
Protein 37.1g | 53 % | |
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: 1036
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