Try this Zucchini and Cheese Boats recipe, or contribute your own.
Suggest a better descriptionsubmitted by: sgjg6566@pipeline.com (Julie, Michigan, USA) Hi everyone! This makes a great side-dish to chicken or pork! Cut a thin slice from top of zucchini; hollow out and chop up the hollowed out pieces. Parboil the zucchini shells in salted boiling water in large skillet for 5 minutes, or til crispy tender; drain on paper towels. Melt butter or margarine in medium-size saucepan; toss 1 tbs with the bread crumbs in small bowl and reserve. Saute onion and garlic until soft in remaining butter in pan; add the chopped zucchini and cook 2 minutes. Stir in rice, egg, salt, seasonings until blended. Fold in the cheese. Spoon the cheese-rice filling into zucchini shells; top with buttered crumbs. Arrange in a shallow casserole and bake in a 350 degree oven for 30 minutes or til crumbs are golden. **This can be made ahead and refrigerated when the zucchini is stuffed. Bake at 375 degrees for 35 minutes or until heated through. DAVE
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 261 | ||
Calories from Fat: 128 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.2g | 19 % | |
Saturated Fat 6.1g | 30 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 50.5mg | 16 % | |
Sodium 118.2mg | 4 % | |
Potassium 499.2mg | 13 % | |
Total Carbohydrate 26.5g | 8 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 23.6g | ||
Protein 8.2g | 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: 261
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