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Pine Nuts & Cheese Stuffed Zucchini Recipe
|Garlic||2 Clove (10 gm)|
|Fresh parsley sprigs||10|
|Breadcrumbs||1⁄2 Cup (8 tbs)|
|Pine kernels||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1058 Calories from Fat 644
% Daily Value*
Total Fat 75 g116%
Saturated Fat 18.7 g93.5%
Trans Fat 0 g
Cholesterol 277.1 mg
Sodium 1667.4 mg69.5%
Total Carbohydrates 59 g19.5%
Dietary Fiber 12.6 g50.2%
Sugars 18.6 g
Protein 53 g105.4%
Vitamin A 71.4% Vitamin C 264.5%
Calcium 92.9% Iron 56%
*Based on a 2000 Calorie diet
Remove the flesh with a small spoon, leaving enough for the shells to retain their shape.
Butter the base of an oval dish and arrange the zucchini (courgette) shells on it side by side, skin-side down.
Micro wave, uncovered, on HIGH for 6 minutes.
Peel the garlic and shallot.
Rinse the parsley and discard the stalks.
Put the zucchini (courgette) pulp, garlic, shallot, parsley, breadcrumbs, pine kernels, egg and grated Parmesan in the food processor.
Season with salt and pepper and puree until smooth.
Fill the zucchini (courgette) shells with the mixture, return the dish to the oven and cook for a further 6 minutes on HIGH.