Vegetable Stuffed Zucchini Recipe
Ingredients
| Zucchini | 4 Medium | |
| Tomato | 3⁄4 Cup (12 tbs), finely chopped | |
| Green pepper | 1⁄3 Cup (5.33 tbs), chopped | |
| Onion | 1⁄4 Cup (4 tbs), chopped | |
| Salt | 1⁄4 Teaspoon | |
| Basil | 1⁄4 Teaspoon (dried) | |
| Oregano | 1⁄4 Teaspoon (dried) | |
| Cheddar cheese | 1 3⁄10 Ounce, shredded (reduced fat, 1/3 cup) |
Nutrition Facts
Serving size: Complete recipe
Calories 315 Calories from Fat 122
% Daily Value*
Total Fat 14 g21.6%
Saturated Fat 8.1 g40.7%
Trans Fat 0 g
Cholesterol 38.7 mg12.9%
Sodium 793.7 mg33.1%
Total Carbohydrates 36 g12.1%
Dietary Fiber 11.4 g45.7%
Sugars 18.9 g
Protein 20 g39.8%
Vitamin A 65.6% Vitamin C 296.3%
Calcium 42.1% Iron 21.8%
*Based on a 2000 Calorie diet
Directions
Bring to a boil; cover, reduce heat, and simmer 4 to 6 minutes or until crisp-tender.
Drain and let cool.
Cut zucchini in half lengthwise.
Scoop out pulp, leaving 1/4 inch-thick shells.
Chop pulp; reserve shells.
Combine zucchini pulp, tomato, and next 5 ingredients; stir well.
Spoon into zucchini shells.
Place shells in a 13- x 9- x 2-inch baking dish.
Bake, uncovered, at 400° for 15 minutes.
Sprinkle with cheese.
Bake an additional 5 minutes or until cheese melts.
Chef
