Stuffed Zucchini Recipe
Ingredients
| Zucchini | 4 , scrubbed and cut in halves lengthwise (Each About 4 1/2 In. Long) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Olive oil | 1 Tablespoon | |
| Dry bread crumbs | 3 Tablespoon | |
| Garlic | 2 Clove (10 gm), minced | |
| Minced parsley | 2 Tablespoon | |
| Lemon juice | 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | To Taste | |
| Egg yolk | 1 , beaten | |
| Fat | 1 Cup (16 tbs) (For Deep Frying Heated To 365 F) |
Nutrition Facts
Serving size: Complete recipe
Calories 2196 Calories from Fat 1855
% Daily Value*
Total Fat 206 g317.2%
Saturated Fat 59 g295.2%
Trans Fat 0 g
Cholesterol 340.9 mg113.6%
Sodium 1417.2 mg59.1%
Total Carbohydrates 73 g24.3%
Dietary Fiber 13.5 g54.1%
Sugars 20.7 g
Protein 21 g41.2%
Vitamin A 87.3% Vitamin C 312.4%
Calcium 30.2% Iron 42.8%
*Based on a 2000 Calorie diet
Directions
Drop shells into boiling salted water; cook until just tender, about 4 minutes.
Drain.
Chop reserved pulp; set aside.
Cook onion about 5 minutes in hot oil in a skillet.
Remove from heat.
Add crumbs, garlic, parsley, lemon juice, salt, pepper, and egg yolk to onion along with chopped pulp; blend thoroughly.
Fill zucchini shells with mixture.
Dip in a mixture of 1 egg yolk beaten with 1 tablespoon olive oil.
Coat evenly with ./me dry breadcrumbs.
Fry zucchini in heated fat about 1 minute, or until lightly browned.
Fry only as many stuffed shells at one time as will float uncrowded one layer deep in fat.
Remove with slotted spoon and drain on absorbent paper.
Chef
