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Stuffed Zucchini

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Ingredients
  Zucchini 14 Small, halved
  Olive oil 1 Tablespoon
  Bread crumbs/Croutons 2⁄3 Cup (10.67 tbs)
  Garlic 3 Clove (15 gm), finely chopped
  Black olives 12 , chopped
  Capers 2 Tablespoon
  Anchovy fillets 14 , coarsely chopped
  Chopped parsley 2 Tablespoon
Directions

Scoop out the zucchini and discard the seeds and a small amount of the flesh.
Saute the halves quickly in olive oil.
Then parboil them for 5 to 10 minutes.
Cool.
Heat 6 tablespoons of olive oil and saute the crumbs and garlic for 2 minutes.
Add the chopped black olives, the capers, and part of the chopped anchovies.
Stuff the zucchini with this mixture; sprinkle with additional crumbs and brush with oil.
Arrange in a baking dish and bake in preheated moderate oven (375° F.) for 20 minutes, brushing once with more oil.
Serve cold, garnished with chopped parsley and the rest of the anchovies.
Makes 6 or 7 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
10 Minutes

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4.05
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 845 Calories from Fat 359

% Daily Value*

Total Fat 42 g64.1%

Saturated Fat 3.1 g15.6%

Trans Fat 0 g

Cholesterol 44.4 mg14.8%

Sodium 4672.9 mg194.7%

Total Carbohydrates 101 g33.6%

Dietary Fiber 25.1 g100.5%

Sugars 38 g

Protein 42 g83.4%

Vitamin A 134.6% Vitamin C 671.1%

Calcium 68.3% Iron 59.3%

*Based on a 2000 Calorie diet

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Stuffed Zucchini Recipe