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Stuffed Zucchini Recipe
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Red bell pepper||1 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Freshly ground black pepper||To Taste|
|Hot red pepper flakes||1 Pinch|
|Dried oregano||1 Teaspoon|
|Eggs||2 Large, lightly beaten|
|Grated parmesan cheese||1 Tablespoon|
|Chopped fresh thyme leaves||1 Teaspoon|
Serving size: Complete recipe
Calories 810 Calories from Fat 420
% Daily Value*
Total Fat 48 g73.1%
Saturated Fat 10.5 g52.7%
Trans Fat 0 g
Cholesterol 436.2 mg
Sodium 882.6 mg36.8%
Total Carbohydrates 74 g24.7%
Dietary Fiber 21.3 g85.3%
Sugars 33.5 g
Protein 37 g73.2%
Vitamin A 144.6% Vitamin C 618.4%
Calcium 56.4% Iron 57.8%
*Based on a 2000 Calorie diet
Bring a large pot of salted water to a boil.
Parboil the zucchini for 5 minutes, then remove from the water and let cool.
Slice the zucchini in half lengthwise and scoop out the insides, creating a bowl to hold the stuffing.
Reserve the zucchini insides in a medium bowl.
Heat a medium frying pan over high heat.
Add the olive oil, onion, and red pepper.
Saute until the onion is transparent and the pepper is soft and slightly browned, about 5 minutes.
Add the garlic and saute 1 minute longer.
Remove from the heat and add to the reserved zucchini.
Season with salt, pepper, red pepper flakes, and oregano.
Add the beaten eggs and blend the mixture, mashing the zucchini well.
Fill the zucchini shells with equal parts of the stuffing.
Sprinkle with Parmesan cheese, pepper, and thyme.
Place in an ungreased shallow baking dish and bake for 35 minutes, until stuffing is golden brown and bubbly.