Stuffed Zucchini
by vickiroemer
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INGREDIENTS
- 2 medium zucchini
- 1 1/2 tsp olive oil or salad oil
- 1/2 diced red pepper, or green
- 1/2 diced small tomato
- 1 clove minced garlic
- 1/8 tsp thyme
- 2 Tbsp dried bread crumbs
- 1 Tbsp grated parmesan
- salt to taste
INSTRUCTIONS
1. Cut Zucchini lengthwise in half with spoon, scoop out zucchini, leaving 1/4 inch thick shell. Reserve zucchini flesh.
2. In baking dish, arrange zucchini cut side down. Cook covered on high (100% power) 2-3 minutes until tender, not soft. Remove shells. set aside.
3. Dice reserved zucchini flesh in same baking dish. Place zucchini flesh, olive oil, red pepper, tomato, garlic and thyme, stir well. cook on high 2-3 minutes, stir halfway through.
4. Into vegetable mixture, stir bread crumbs and parmesan. Season with salt and with spoon, mound an equal amount of vegetable mixture in each zucchini shell.
5. Rinse baking dish, arrange stuffed zucchini
6. cover loosely and let stand 2 minutes.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (216g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 105 | ||
| Calories from Fat: 45 (43%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5g | 7 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 2.8g | ||
| Polyunsanturated Fat 0.7g | ||
| Cholesterol 2.8mg | 1 % | |
| Sodium 1861.4mg | 64 % | |
| Potassium 541.2mg | 14 % | |
| Total Carbohydrate 12.4g | 4 % | |
| Dietary Fiber 2.5g | 10 % | |
| Sugars, other 9.9g | ||
| Protein 4.6g | 7 % | |
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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. |
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Calories per serving: 105
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