Rice & Cheese Stuffed Zucchini Recipe


Health IndexAverageCuisine
CourseMain Ingredient
Interest Group


 Zucchini1 Large
 Onion1 Large, grated
 Cooked rice1⁄3 Cup (5.33 tbs)
 Canned tomato sauce1⁄2 Cup (8 tbs)
 Salt1⁄4 Teaspoon
 Dried oregano1⁄2 Teaspoon
 Garlic clove1 Small, chopped fine
 Freshly grated parmesan cheese1⁄4 Cup (4 tbs)
 Chicken stock1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 431 Calories from Fat 96

% Daily Value*

Total Fat 11 g16.8%

Saturated Fat 5.9 g29.6%

Trans Fat 0 g

Cholesterol 29.2 mg

Sodium 1722.5 mg71.8%

Total Carbohydrates 66 g21.9%

Dietary Fiber 10.7 g42.6%

Sugars 23.3 g

Protein 23 g45.7%

Vitamin A 25% Vitamin C 113.5%

Calcium 51.3% Iron 28%

*Based on a 2000 Calorie diet


Presoak a clay pot, top and bottom, in water for 10 minutes.
Cut a narrow slice out of the zucchini lengthwise and hollow out the inside.
Chop the scooped out flesh and set aside.
In a large mixing bowl, combine the onion, rice, tomato sauce, salt, oregano, and garlic and add the reserved chopped zucchini flesh.
Stuff the zucchini shell with the mixture and place in the presoaked pot.
Add chicken stock.
Sprinkle with the grated Parmesan cheese.
Cover the pot and place it in a cold oven.
Set the oven temperature at 450 degrees.
Cook for 45 minutes.



nicolehu says :

This is a nice recipe. I changed it slightly by using fresh rather than dried oregano and added basil and cooked red lentils to the stuffing mixture and it worked well.
Posted on: 20 February 2010 - 4:01am