STUFFED BAKED ZUCCHINI
A great low calorie/low fat recipe. I created this recipe by significantly modifying Tish's stuffed zucchini recipe (#17260) to create a much healthier version. This is a fun recipe because you can add many different ingredients and still get great results! I've added corn, prosciutto....the possibilities are endless!
Provided by Wind in the Canyon
Categories Low Protein
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Boil Zucchini for 10 minutes.
- Remove from water, cool, cut in half length wise and scoop out pulp. Chop pulp and set aside.
- Saute garlic, tomato, and onion in oil until onion is soft.
- Add breadcrumbs and pulp and continue to saute for additional 2 - 3 minutes.
- Add mixture to zucchini shells and bake on top rack of 350 degree oven for 20 minutes.
- Sprinkle with parmesan cheese and bake for an additional 5 minutes on top rack, or until cheese is melted and stuffing is slightly brown.
Nutrition Facts : Calories 69.4, Fat 2.3, SaturatedFat 0.7, Cholesterol 1.9, Sodium 174.4, Carbohydrate 9.9, Fiber 1.7, Sugar 2.8, Protein 3.2
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Gladys Mungai
[email protected]This recipe looks delicious! I can't wait to try it.
Edet ime
[email protected]This recipe was too complicated and time-consuming. I wouldn't make it again.
Torikul islam
[email protected]This recipe was a bit bland for my taste. I would add more spices next time.
Bridget Harris
[email protected]This was a delicious recipe! The zucchini was tender and flavorful, and the filling was cheesy and satisfying. I would definitely make this again.
Kate Ridge
[email protected]This recipe was easy to follow and the zucchini turned out great! I will definitely be making this again.
Ijeh Ekigwe
[email protected]This was a great recipe! The zucchini was cooked perfectly and the filling was delicious. I would definitely make this again.
Favour Igwemadu
[email protected]This recipe was a bit more work than I expected, but it was worth it. The zucchini was delicious and the filling was flavorful. I would definitely make this again for a special occasion.
Md sobuj Reja
[email protected]I'm not a big fan of zucchini, but this recipe changed my mind. The zucchini was so tender and flavorful, and the filling was cheesy and delicious. I will definitely be making this again.
Sobala Mathema
[email protected]This was a great way to use up some extra zucchini from my garden. The recipe was easy to follow and the zucchini turned out perfectly. I will definitely be making this again next summer.
Juan Betancourt
[email protected]I made this recipe for a potluck and it was a big success! Everyone loved the zucchini and asked for the recipe. The only change I made was to use ground turkey instead of beef.
MD SAIEM
[email protected]This stuffed zucchini recipe was a hit! The zucchini was tender and flavorful, and the filling was cheesy and delicious. I especially loved the crispy breadcrumb topping. I will definitely be making this again.