Try this Suzanne Somers Delicious Stuffed Zucchini recipe, or contribute your own.
Suggest a better descriptionParboil zucchini until slightly tender when pierced with a fork. In a skillet, saute onion and garlic in cooking oil until transparent; add green pepper. When zucchini is parboiled, cut in half lengthwise and scoop out insides. Coarsely chop zucchini pulp and add to onion mix in skillet. Season with salt and pepper and some tabasco sauce; add beaten eggs. Put zucchini shells in glass baking dish and fill each shell by the spoonful with mixture. Sprinkle tops of zucchini with some bread crumbs and parmesan cheese. Bake for 30 minutes at 375~. Posted to EAT-L Digest by Sarah Gruenwald
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 6 | ||
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Calories: 320 | ||
Calories from Fat: 128 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 4.3g | 22 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 529mg | 163 % | |
Sodium 684.4mg | 24 % | |
Potassium 776.5mg | 20 % | |
Total Carbohydrate 27.7g | 8 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 23.9g | ||
Protein 22.1g | 32 % | |
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: 320
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