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Stuffed Zucchini

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  Olive oil/Vegetable oil 5 Tablespoon
  Onions 2 Large, halved lengthwise and very thinly sliced
  Garlic 5 Clove (25 gm), finely chopped
  Tomatoes 5 , peeled, seeded and finely chopped
  Cooked rice 1 Cup (16 tbs)
  Chopped walnuts 1 1⁄2 Cup (24 tbs)
  Basil 1 1⁄2 Teaspoon
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Freshly ground pepper 1⁄2 Teaspoon
  Zucchini/2 tomatoes 18 Small, sliced (Preferably Short And Plump)
  Dry white wine/Vermouth 1⁄2 Cup (8 tbs)
  Greens 1 Cup (16 tbs)
  Lemon wedges 4

Heat 4 or 5 tablespoons oil in heavy skillet and gently saute onions and three fourths of the garlic until soft but not colored.
Remove from heat and stir in next 4 ingredients, 1 cup parsley, 1 teaspoon salt and the pepper.
Taste and correct seasoning if necessary.
Cut zucchini in 3-inch pieces.
Using an apple corer, remove centers of zucchini.
Drop shells into boiling salted water; blanch 4 minutes.
Plunge into cold water and drain well.
Fill with tomato mixture.
Line heavy skillet with tomato slices and remaining garlic.
Arrange zucchini on top and sprinkle with 1 teaspoon salt, 1/2 cup oil and wine.
Cover tightly and simmer slowly 20 minutes or until tender.
Serve cold on platter attractively arranged with greens.
Sprinkle with chopped parsley and garnish with lemon wedges.
Makes 6 to 8 servings.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 502 Calories from Fat 286

% Daily Value*

Total Fat 32 g49.5%

Saturated Fat 3.5 g17.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 138.1 mg5.8%

Total Carbohydrates 43 g14.4%

Dietary Fiber 11.7 g46.9%

Sugars 15.2 g

Protein 14 g27.4%

Vitamin A 49.4% Vitamin C 179.6%

Calcium 15% Iron 23.3%

*Based on a 2000 Calorie diet

Stuffed Zucchini Recipe