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Rice And Vegetable Zucchini Boats Recipe
|Zucchini||3 Small, cut in half lengthwise|
|Cooked rice||1 Cup (16 tbs)|
|Frozen peas||1⁄2 Cup (8 tbs), thawed|
|Mushroom stems and pieces||2 1⁄2 Ounce, drained (1 Jar)|
|Finely chopped red bell pepper||2 Tablespoon|
|Sauce||1⁄4 Cup (4 tbs) (Heinz 57)|
|Onion salt||1⁄2 Teaspoon|
|Dried rosemary leaves||1⁄4 Teaspoon, crushed|
|Crushed cheese flavored croutons||2 Tablespoon|
Serving size: Complete recipe
Calories 552 Calories from Fat 78
% Daily Value*
Total Fat 8 g12.8%
Saturated Fat 0.67 g3.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1853.8 mg77.2%
Total Carbohydrates 102 g34%
Dietary Fiber 12.1 g48.6%
Sugars 20.1 g
Protein 20 g40.1%
Vitamin A 72.7% Vitamin C 222.2%
Calcium 10.5% Iron 36.5%
*Based on a 2000 Calorie diet
Microwave at HIGH (100% power) 4 to 5 minutes or until crisp-tender, rearranging after 2 minutes; drain.
Scoop out and discard seeds and pulp, leaving 1/4 inch-wide shell.
Combine all remaining ingredients except croutons.
Spoon about 1/3 cup mixture into each zucchini shell.
Cover with vented plastic wrap.
Microwave at HIGH 4 to 5 minutes or until hot.
Sprinkle with crushed croutons.