Stuffed Zucchini Parmesan Recipe


Main Ingredient


 Zucchini2 Medium
 Tomato1⁄2 Medium, seeded and finely chopped
 Finely chopped mushrooms1⁄2 Cup (8 tbs)
 Oregano1⁄2 Teaspoon
 Basil1⁄2 Teaspoon
 Olive oil2 Teaspoon
 Shredded parmesan cheese3 Ounce, divided (Sargento Fancy Supreme, 3/4 Cup)

Nutrition Facts

Serving size: Complete recipe

Calories 540 Calories from Fat 312

% Daily Value*

Total Fat 36 g54.6%

Saturated Fat 16.3 g81.6%

Trans Fat 0 g

Cholesterol 74.8 mg

Sodium 1341.5 mg55.9%

Total Carbohydrates 21 g6.9%

Dietary Fiber 6.1 g24.5%

Sugars 9.2 g

Protein 39 g78.3%

Vitamin A 37.9% Vitamin C 116.5%

Calcium 104.7% Iron 20%

*Based on a 2000 Calorie diet


Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell.
Chop zucchini pulp.
In small bowl, combine zucchini pulp, tomato, mushrooms, basil, oregano, oil and 1/2 cup Parmesan cheese.
Divide mixture among zucchini shells.
Place zu