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Stuffed Zucchini Boats

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  Zucchini 4 Medium
  Garlic 1 Clove (5 gm), crushed
  Onion 1 Medium, chopped
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Marjoram 1⁄4 Teaspoon
  Minced parsley 1 Teaspoon
  Egg whites 2 , stiffly beaten

1. Wash whole zucchini and parboil for 10 minutes. Drain and cool. Cut lengthwise. Scoop out the pulp and chop it finely. Set aside.
2. Saute garlic, onion, green peppers, celery, and mushrooms until tender. Add marjoram, parsley, and zucchini pulp. Heat. Remove from heat and cool.
3. Fold in stiffly beaten egg whites. Fill the cavity of each zucchini half with the mixture.
4. Place stuffed zucchini in a shallow nonstick baking pan. Bake at 350° for 30 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 257 Calories from Fat 17

% Daily Value*

Total Fat 2 g3.1%

Saturated Fat 0.42 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 206.5 mg8.6%

Total Carbohydrates 50 g16.7%

Dietary Fiber 13.5 g54%

Sugars 23.6 g

Protein 20 g39.3%

Vitamin A 43.7% Vitamin C 287%

Calcium 21.4% Iron 26.5%

*Based on a 2000 Calorie diet

Stuffed Zucchini Boats Recipe