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Stuffed Cucumbers Recipe
|Lemon juice||To Taste|
|Breadcrumbs||1 Cup (16 tbs) (Progresso Italian Style / Plain)|
|Green onions||2 Tablespoon, chopped|
|Celery||2 Tablespoon, chopped|
|Parsley||2 Tablespoon, chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Olive oil||1 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Parmesan cheese||4 Tablespoon|
Calories 78 Calories from Fat 36
% Daily Value*
Total Fat 4 g6.3%
Saturated Fat 1.6 g7.8%
Trans Fat 0 g
Cholesterol 5.1 mg
Sodium 281.7 mg11.7%
Total Carbohydrates 7 g2.3%
Dietary Fiber 0.84 g3.4%
Sugars 1.9 g
Protein 4 g7.7%
Vitamin A 11.9% Vitamin C 15.7%
Calcium 12.1% Iron 5.1%
*Based on a 2000 Calorie diet
Cut in half.
Scoop out seeds, leaving meat.
Sprinkle generously with salt and lemon juice.
Mix breadcrumbs with onions, celery, parsley, garlic and moisten well with olive oil.
Add small amount of Worcestershire sauce and season to taste with salt and pepper and grated Parmesan cheese.
Lightly stuff into cucumbers.
Sprinkle more Parmesan cheese on top.
Grease shallow pan with cooking oil.
Add a small amount of water to prevent sticking and place stuffed cucumbers in pan.
Bake at 350 degrees until top is brown and crusty, approximately 15 to 20 minutes.
Makes 8 halves.