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Savory Stuffed Zucchini

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  Zucchini 4 Medium
  Salt 1⁄2 Teaspoon
  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
  Cooking spray 1
  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.

Recipe Summary

Main Dish
Cook Time: 
45 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

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

Savory Stuffed Zucchini Recipe