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Rice & Cheese Stuffed Zucchini Recipe
|Onion||1 Large, grated|
|Cooked rice||1⁄3 Cup (5.33 tbs)|
|Canned tomato sauce||1⁄2 Cup (8 tbs)|
|Dried oregano||1⁄2 Teaspoon|
|Garlic clove||1 Small, chopped fine|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄4 Cup (4 tbs)|
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
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.