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Duck Eggplant Stuffed Zucchini Recipe
|Zucchini||1 Pound (Medium Ones)|
|Water||1 Cup (16 tbs)|
|Canned caponata||7 1⁄2 Ounce (1 Can, Progresso Eggplant Appetizer)|
|Italian style bread crumbs||1⁄3 Cup (5.33 tbs) (Progresso)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs) (Progresso)|
Serving size: Complete recipe
Calories 631 Calories from Fat 337
% Daily Value*
Total Fat 38 g58.8%
Saturated Fat 11.3 g56.3%
Trans Fat 0 g
Cholesterol 54.9 mg
Sodium 3013.1 mg125.5%
Total Carbohydrates 44 g14.8%
Dietary Fiber 13.1 g52.3%
Sugars 9.6 g
Protein 32 g63.7%
Vitamin A 53.7% Vitamin C 158.5%
Calcium 78.4% Iron 15.2%
*Based on a 2000 Calorie diet
In a large covered skillet cook zucchini in 1-inch boiling water until barely tender, about 5 minutes.
Remove zucchini from water; tool slightly.
Cut in halves lengthwise.
Carefully scoop out centers leaving 1/4-inch-thick shells.
Lightly sprinkle shells with salt; set aside.
In a small bowl combine pulp with eggplant appetizer and bread crumbs.
Spoon into zucchini shells.
Sprinkle 2 tablespoons Parmesan cheese over each.
Place in a greased shallow baking pan.
Bake, uncovered, until shells are tender, about 25 minutes.