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Herbs & Cheese Stuffed Zucchini Recipe
|Finely chopped onions||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Plum tomatoes||2 , finely chopped|
|Chopped italian parsley||2 Tablespoon, chopped|
|Chopped fresh marjoram||1 Teaspoon|
|Black pepper||To Taste|
|Toasted bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 357 Calories from Fat 99
% Daily Value*
Total Fat 11 g17.4%
Saturated Fat 5.6 g27.9%
Trans Fat 0 g
Cholesterol 26.4 mg
Sodium 1017.3 mg42.4%
Total Carbohydrates 49 g16.4%
Dietary Fiber 14.6 g58.3%
Sugars 16.6 g
Protein 26 g51%
Vitamin A 108.3% Vitamin C 324.9%
Calcium 63.6% Iron 58.1%
*Based on a 2000 Calorie diet
Scoop out the pulp, leaving a shell.
Reserve the pulp.
In a medium no-stick frying pan over low heat, saute the onions and garlic for 1 minute.
Add the zucchini pulp, tomatoes, parsley and marjoram; add salt and pepper to taste.
Cook, stirring frequently, for 5 minutes, or until the zucchini is tender.
Spoon the filling into the zucchini shells.
Sprinkle the top of each zucchini evenly with the bread crumbs and Parmesan.
Spray a baking sheet with no-stick spray.
Place the zucchini on the baking sheet and roast at 350° for 15 minutes, or until the zucchini are hot and the top is brown and bubbly.