Zucchini stuffed with tomato salad makes and nice fresh summer side.
1. Trim both end off the zucchini; cut in half lengthwise. Cut a thin slice off the backs so they sit flat. Scoop out the
pulp; finely chop and set aside.
2. Sprinkle the halves with salt and pepper. Place in a microwave safe dish, cover and microwave on high 3 to 4 minutes.
3. Whisk oil, vinegar, shallot, salt pepper, in a medium bowl. Add tomatoes, cheese, basil and pulp; toss to combine.
4. Divide the filling among the zu-canoes.
For a nice presentation, use a long, relatively skinny zucchini.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (175g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 130 | ||
Calories from Fat: 73 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.2g | 11 % | |
Saturated Fat 3.4g | 17 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 18.1mg | 6 % | |
Sodium 188.5mg | 6 % | |
Potassium 385.7mg | 10 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 5.1g | ||
Protein 8.5g | 12 % | |
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: 130
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