Try this Stuffed Zucchini recipe, or contribute your own.
Suggest a better descriptionGive the zucchini a quick wash. Slice in half lengthwise. Leave the ends on to keep the filling in. Scoop out he flesh with a mellon baller or a spoon.
Leave a ledge of zucchini around the edges. Arrange the zucchini boats in a baking dish. Chop the zucchini flesh as small as you like.
Finely chop half a sweet onion. Chop up bacon. Cook the onions in bacon grease until soft. Add the sour cream to chopped zucchini. Can use dried thyme but cut the amount in half. Mix the onion and bacon with other ingredients. Taste and adjust seasoning.
Stir in the tomatoes. Seed them or else there may be too much moisture in the filling. Refill the zucchini shells with the filling mixture.
Sprinkle cheese on top and sprinkle with black pepper. Bake uncovered at 375 F. for 30 minutes.
Variation: Make it vegetarian simply by leaving out the bacon. You could try it with canned ham. Can also add black olives and mushrooms.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (203g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 66 | ||
Calories from Fat: 32 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 2.1g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 8.7mg | 3 % | |
Sodium 183.9mg | 6 % | |
Potassium 491.2mg | 13 % | |
Total Carbohydrate 8.1g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 5.7g | ||
Protein 2.4g | 3 % | |
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: 66
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