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Duck Eggplant Stuffed Zucchini

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Ingredients
  Zucchini 1 Pound (Medium Ones)
  Water 1 Cup (16 tbs)
  Salt To Taste
  Canned caponata 7 1⁄2 Ounce (1 Can, Progresso Eggplant Appetizer)
  Italian style bread crumbs 1⁄3 Cup (5.33 tbs) (Progresso)
  Grated parmesan cheese 1⁄2 Cup (8 tbs) (Progresso)
Directions

Preheat oven to 350° F.
In a large covered skillet cook zucchini in 1-inch boiling water until barely tender, about 5 minutes.
Remove zucchini from water; tool slightly.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick shells.
Lightly sprinkle shells with salt; set aside.
Chop pulp.
In a small bowl combine pulp with eggplant appetizer and bread crumbs.
Spoon into zucchini shells.
Sprinkle 2 tablespoons Parmesan cheese over each.
Place in a greased shallow baking pan.
Bake, uncovered, until shells are tender, about 25 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Ingredient: 
Eggplant

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 631 Calories from Fat 337

% Daily Value*

Total Fat 38 g58.8%

Saturated Fat 11.3 g56.3%

Trans Fat 0 g

Cholesterol 54.9 mg18.3%

Sodium 3013.1 mg125.5%

Total Carbohydrates 44 g14.8%

Dietary Fiber 13.1 g52.3%

Sugars 9.6 g

Protein 32 g63.7%

Vitamin A 53.7% Vitamin C 158.5%

Calcium 78.4% Iron 15.2%

*Based on a 2000 Calorie diet

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Duck Eggplant Stuffed Zucchini Recipe