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Stuffed Zucchini Recipe
|Olive oil/Vegetable oil||5 Tablespoon|
|Onions||2 Large, halved lengthwise and very thinly sliced|
|Garlic||5 Clove (25 gm), finely chopped|
|Tomatoes||5 , peeled, seeded and finely chopped|
|Cooked rice||1 Cup (16 tbs)|
|Chopped walnuts||1 1⁄2 Cup (24 tbs)|
|Basil||1 1⁄2 Teaspoon|
|Chopped parsley||1 Tablespoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Zucchini/2 tomatoes||18 Small, sliced (Preferably Short And Plump)|
|Dry white wine/Vermouth||1⁄2 Cup (8 tbs)|
|Greens||1 Cup (16 tbs)|
Calories 502 Calories from Fat 286
% Daily Value*
Total Fat 32 g49.5%
Saturated Fat 3.5 g17.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 138.1 mg5.8%
Total Carbohydrates 43 g14.4%
Dietary Fiber 11.7 g46.9%
Sugars 15.2 g
Protein 14 g27.4%
Vitamin A 49.4% Vitamin C 179.6%
Calcium 15% Iron 23.3%
*Based on a 2000 Calorie diet
Remove from heat and stir in next 4 ingredients, 1 cup parsley, 1 teaspoon salt and the pepper.
Taste and correct seasoning if necessary.
Cut zucchini in 3-inch pieces.
Using an apple corer, remove centers of zucchini.
Drop shells into boiling salted water; blanch 4 minutes.
Plunge into cold water and drain well.
Fill with tomato mixture.
Line heavy skillet with tomato slices and remaining garlic.
Arrange zucchini on top and sprinkle with 1 teaspoon salt, 1/2 cup oil and wine.
Cover tightly and simmer slowly 20 minutes or until tender.
Serve cold on platter attractively arranged with greens.
Sprinkle with chopped parsley and garnish with lemon wedges.
Makes 6 to 8 servings.