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Stuffed Zucchini Recipe
|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|
|Egg yolk||1 , beaten|
|Fat||1 Cup (16 tbs) (For Deep Frying Heated To 365 F)|
Serving size: Complete recipe
Calories 738 Calories from Fat 397
% Daily Value*
Total Fat 44 g68.4%
Saturated Fat 10.8 g53.9%
Trans Fat 0 g
Cholesterol 203.2 mg
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
Drop shells into boiling salted water; cook until just tender, about 4 minutes.
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.