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Stuffed Zucchini Recipe
|Zucchini||14 Small, halved|
|Olive oil||1 Tablespoon|
|Bread crumbs/Croutons||2⁄3 Cup (10.67 tbs)|
|Garlic||3 Clove (15 gm), finely chopped|
|Black olives||12 , chopped|
|Anchovy fillets||14 , coarsely chopped|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 845 Calories from Fat 359
% Daily Value*
Total Fat 42 g64.1%
Saturated Fat 3.1 g15.6%
Trans Fat 0 g
Cholesterol 44.4 mg
Sodium 4672.9 mg194.7%
Total Carbohydrates 101 g33.6%
Dietary Fiber 25.1 g100.5%
Sugars 38 g
Protein 42 g83.4%
Vitamin A 134.6% Vitamin C 671.1%
Calcium 68.3% Iron 59.3%
*Based on a 2000 Calorie diet
Saute the halves quickly in olive oil.
Then parboil them for 5 to 10 minutes.
Heat 6 tablespoons of olive oil and saute the crumbs and garlic for 2 minutes.
Add the chopped black olives, the capers, and part of the chopped anchovies.
Stuff the zucchini with this mixture; sprinkle with additional crumbs and brush with oil.
Arrange in a baking dish and bake in preheated moderate oven (375° F.) for 20 minutes, brushing once with more oil.
Serve cold, garnished with chopped parsley and the rest of the anchovies.
Makes 6 or 7 servings.