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Stuffed Zucchini

the.instructor's picture
  Onion 1 Small, minced
  Fine dry bread crumbs 1⁄3 Cup (5.33 tbs)
  Grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Salad oil 1⁄4 Cup (4 tbs)
  Eggs 2 , slightly beaten
  Small zucchini 2 Pound
  Boiling salted water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Parsley sprigs 4 , minced
  Salt To Taste
  Garlic salt To Taste
  Pepper To Taste
  Thyme To Taste

Parboil whole zucchini in boiling, salted water for about 15 minutes, until barely tender.
Drain, trim ends, cut lengthwise in halves.
Carefully scoop out the pulp.
Arrange shells in a greased shallow baking dish.
Mash the scooped-out pulp; add the eggs, crumbs, cheese, oil, onion, parsley, and seasonings; mix well.
Sprinkle zucchini shells with salt and pepper, and fill with the pulp mixture.
Bake uncovered in a 350° oven for 25 to 30 minutes.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1080 Calories from Fat 711

% Daily Value*

Total Fat 80 g123.8%

Saturated Fat 13.5 g67.4%

Trans Fat 1 g

Cholesterol 459.5 mg153.2%

Sodium 1703.4 mg71%

Total Carbohydrates 57 g19%

Dietary Fiber 13.1 g52.6%

Sugars 23.2 g

Protein 43 g86.7%

Vitamin A 58.7% Vitamin C 285.4%

Calcium 72% Iron 38.4%

*Based on a 2000 Calorie diet

Stuffed Zucchini Recipe