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Zucchini Appetizers

  Long grain and wild rice 6 Ounce (1 Package)
  Water 2 1⁄2 Cup (40 tbs)
  Butter/Margarine 1 Tablespoon
  Zucchini 18 Small (About 5 Inch Long)
  Boiling water 2 Cup (32 tbs)
  Hot italian sausage 1 Pound
  Green onions 4 , sliced
  Chopped pistachio nuts/Chopped walnuts 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Salt 1 Teaspoon

Cook contents of rice and seasoning packets with water and butter or margarine according to package directions.
Wash zucchini and cook in boiling water 5 to 8 minutes.
Drain and cool slightly.
Cut zucchini in half lengthwise then crosswise.
Scoop out centers of each piece, leaving a 1/4-inch-shell on each.
Finely chop zucchini centers.
Remove sausage from casing and break meat into small pieces.
Cook over moderate heat until crumbly.
Add chopped zucchini and onions.
Cook until zucchini is tender.
Stir in cooked rice and nuts, if desired.
Cool mixture slightly.
Stir in eggs.
Sprinkle zucchini shells with salt.
Fill with rice mixture.
Arrange in shallow baking pans.
Cover with aluminum foil and chill.
Before serving, bake at 350°F (177°C) until hot, 20 to 25 minutes.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2252 Calories from Fat 798

% Daily Value*

Total Fat 93 g142.3%

Saturated Fat 26.2 g130.8%

Trans Fat 0 g

Cholesterol 705.2 mg235.1%

Sodium 4959.6 mg206.6%

Total Carbohydrates 240 g79.9%

Dietary Fiber 42.6 g170.4%

Sugars 54 g

Protein 148 g295%

Vitamin A 196.7% Vitamin C 807.6%

Calcium 75.1% Iron 107.3%

*Based on a 2000 Calorie diet

Zucchini Appetizers Recipe