Savory Stuffed Zucchini
|Freshly ground black pepper||1⁄4 Teaspoon|
|Olive oil||2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Herb seasoned stuffing mix||3⁄4 Cup (12 tbs)|
|Chopped tomato||1⁄2 Cup (8 tbs)|
|Dried italian seasoning||1 Teaspoon|
|Shredded part skim mozzarella cheese||2 Ounce (1/2 Cup)|
1. Preheat oven to 350°.
2. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4 inch-thick shells. Sprinkle shells with salt and pepper; set aside. Coarsely chop pulp.
3. Heat oil in a medium nonstick skillet; add garlic, and saute 1 minute. Add squash pulp; cook 11 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in stuffing mix, tomato, and Italian seasoning.
4. Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with cheese. Bake, uncovered, at 350° for 30 minutes or until zucchini shells are fork-tender.
Serving size: Complete recipe
Calories 492 Calories from Fat 195
% Daily Value*
Total Fat 23 g35%
Saturated Fat 7.7 g38.3%
Trans Fat 0 g
Cholesterol 36.3 mg12.1%
Sodium 2212.5 mg92.2%
Total Carbohydrates 52 g17.4%
Dietary Fiber 10.6 g42.2%
Sugars 17.8 g
Protein 26 g52.8%
Vitamin A 48.6% Vitamin C 225.6%
Calcium 63.6% Iron 25.7%
*Based on a 2000 Calorie diet