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Stuffed Zucchini Recipe
|French dressing||185 Milliliter|
|Garlic||4 Clove (20 gm), finely chopped|
|Onion||1 , thinly sliced|
|Lemon juice||1 Tablespoon|
|Tomatoes||2 , skinned|
|Chopped parsley||1 Tablespoon (For Garnish)|
|Chopped chives||1 Tablespoon (For Garnish)|
Serving size: Complete recipe
Calories 2854 Calories from Fat 2516
% Daily Value*
Total Fat 281 g432.6%
Saturated Fat 28.7 g143.4%
Trans Fat 0 g
Cholesterol 178.6 mg
Sodium 2787.5 mg116.1%
Total Carbohydrates 78 g26.1%
Dietary Fiber 12.1 g48.5%
Sugars 51.4 g
Protein 13 g26.8%
Vitamin A 116.6% Vitamin C 291.4%
Calcium 24.7% Iron 31.6%
*Based on a 2000 Calorie diet
Boil in salted water for 15 minutes or until tender.
Drain, slice lengthways and place cut side up on a serving plate.
Pour over French dressing and sprinkle with garlic and onion.
Cover tightly with aluminium foil and marinate in refrigerator for 5-6 hours.
Drain off excess dressing.
Mix mayonnaise with lemon juice and spoon on to each zucchini.
Garnish with segments of tomato, sprinkle with chopped parsley and chives and serve.