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Sprouts & Herbs Stuffed Zucchini

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  Zucchini 4 Medium
  Garlic 1 Clove (5 gm), minced
  Parsley 2 Tablespoon, chopped
  Chives 2 Tablespoon, chopped
  Basil 1⁄2 Teaspoon
  Oil 2 Tablespoon
  Regular rice 1⁄2 Cup (8 tbs)
  Chicken bouillon 1 1⁄2 Cup (24 tbs)
  Mung bean sprouts 1⁄2 Cup (8 tbs)
  Salt To Taste
  Freshly ground pepper To Taste

Split zucchinis in half lengthwise.
Scoop out seeds.
Sprinkle with salt and let stand 20 minutes.
Preheat oven to 350°.
Heat oil in skillet.
Saute briefly the herbs and garlic.
Add rice and stir until coated.
Pour in 1 cup chicken bouillon.
Cover and simmer for 15 minutes.
Stir in mung bean sprouts.
Drain zucchinis and wipe dry.
Fill zucchini halves with rice mixture.
Place in flat baking dish.
Pour 1/2 cup bouillon in bottom.
Bake uncovered for 30 minutes.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 890 Calories from Fat 325

% Daily Value*

Total Fat 37 g56.6%

Saturated Fat 5.6 g28%

Trans Fat 0 g

Cholesterol 10.8 mg3.6%

Sodium 999.2 mg41.6%

Total Carbohydrates 119 g39.6%

Dietary Fiber 12 g47.9%

Sugars 20.9 g

Protein 28 g56.2%

Vitamin A 107.8% Vitamin C 310.2%

Calcium 23.6% Iron 40.1%

*Based on a 2000 Calorie diet

Sprouts & Herbs Stuffed Zucchini Recipe