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Zucchini Appetizers Recipe
|Long grain and wild rice||6 Ounce (1 Package)|
|Water||2 1⁄2 Cup (40 tbs)|
|Zucchini||18 Small (About 5 Inch Long)|
|Boiling water||2 Cup (32 tbs)|
|Hot italian sausage||1 Pound|
|Green onions||4 , sliced|
|Chopped pistachio nuts/Chopped walnuts||1⁄2 Cup (8 tbs)|
|Eggs||2 , beaten|
Serving size: Complete recipe
Calories 2252 Calories from Fat 798
% Daily Value*
Total Fat 93 g142.3%
Saturated Fat 26.2 g130.8%
Trans Fat 0 g
Cholesterol 705.2 mg
Sodium 4959.6 mg206.6%
Total Carbohydrates 240 g79.9%
Dietary Fiber 42.6 g170.4%
Sugars 54 g
Protein 148 g295%
Vitamin A 196.7% Vitamin C 807.6%
Calcium 75.1% Iron 107.3%
*Based on a 2000 Calorie diet
Wash zucchini and cook in boiling water 5 to 8 minutes.
Drain and cool slightly.
Cut zucchini in half lengthwise then crosswise.
Scoop out centers of each piece, leaving a 1/4-inch-shell on each.
Finely chop zucchini centers.
Remove sausage from casing and break meat into small pieces.
Cook over moderate heat until crumbly.
Add chopped zucchini and onions.
Cook until zucchini is tender.
Stir in cooked rice and nuts, if desired.
Cool mixture slightly.
Stir in eggs.
Sprinkle zucchini shells with salt.
Fill with rice mixture.
Arrange in shallow baking pans.
Cover with aluminum foil and chill.
Before serving, bake at 350°F (177°C) until hot, 20 to 25 minutes.