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Vegetable Stuffed Zucchini

Veggie.Lover's picture
  Zucchini 4 Medium
  Tomato 3⁄4 Cup (12 tbs), finely chopped
  Green pepper 1⁄3 Cup (5.33 tbs), chopped
  Onion 1⁄4 Cup (4 tbs), chopped
  Salt 1⁄4 Teaspoon
  Basil 1⁄4 Teaspoon (dried)
  Oregano 1⁄4 Teaspoon (dried)
  Reduced fat cheddar cheese 1 1⁄3 Ounce, shredded (1/3 cup)

Place zucchini in a large saucepan with water to cover.
Bring to a boil; cover, reduce heat, and simmer 4 to 6 minutes or until crisp-tender.
Drain and let cool.
Cut zucchini in half lengthwise.
Scoop out pulp, leaving 1/4 inch-thick shells.
Chop pulp; reserve shells.
Combine zucchini pulp, tomato, and next 5 ingredients; stir well.
Spoon into zucchini shells.
Place shells in a 13- x 9- x 2-inch baking dish.
Bake, uncovered, at 400° for 15 minutes.
Sprinkle with cheese.
Bake an additional 5 minutes or until cheese melts.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 273 Calories from Fat 77

% Daily Value*

Total Fat 9 g13.4%

Saturated Fat 4.8 g23.8%

Trans Fat 0 g

Cholesterol 21.2 mg7.1%

Sodium 838.8 mg35%

Total Carbohydrates 36 g12.2%

Dietary Fiber 11.4 g45.7%

Sugars 18.9 g

Protein 21 g42%

Vitamin A 63% Vitamin C 296.3%

Calcium 49.7% Iron 20.7%

*Based on a 2000 Calorie diet

Vegetable Stuffed Zucchini Recipe