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Stuffed Zucchini Parmesan

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Ingredients
  Zucchini 2 Medium
  Tomato 1⁄2 Medium, seeded and finely chopped
  Finely chopped mushrooms 1⁄2 Cup (8 tbs)
  Oregano 1⁄2 Teaspoon
  Basil 1⁄2 Teaspoon
  Olive oil 2 Teaspoon
  Shredded parmesan cheese 3 Ounce, divided (Sargento Fancy Supreme, 3/4 Cup)
Directions

Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell.
Chop zucchini pulp.
In small bowl, combine zucchini pulp, tomato, mushrooms, basil, oregano, oil and 1/2 cup Parmesan cheese.
Divide mixture among zucchini shells.
Place zu

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Zucchini

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 540 Calories from Fat 312

% Daily Value*

Total Fat 36 g54.6%

Saturated Fat 16.3 g81.6%

Trans Fat 0 g

Cholesterol 74.8 mg24.9%

Sodium 1341.5 mg55.9%

Total Carbohydrates 21 g6.9%

Dietary Fiber 6.1 g24.5%

Sugars 9.2 g

Protein 39 g78.3%

Vitamin A 37.9% Vitamin C 116.5%

Calcium 104.7% Iron 20%

*Based on a 2000 Calorie diet

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Stuffed Zucchini Parmesan Recipe