Mexican Stuffed Zucchini Recipe
Servings: 4
Ingredients
- 4 zucchini, each 6-8 inches long
- 2 tbsp. butter
- 1 sm. carrot, finely diced
- 1 sm. onion, finely minced
- 1 tbsp. flour
- 2 lg. Large eggs
- 2-4 tbsp. purchased mild or possibly warm salsa
- 1/4 c. diced canned chilies (optional)
- 3/4 c. each shredded Mozzarella and sharp Cheddar cheese
- Minced parsley
Directions
- Rinse zucchini, trim off ends. Cut zucchini in half lengthwise. With spoon, scoop onto the center of each half, leaving a 1/4 inch thick shell; set shells aside. Chop centers; set aside.
- In 5-6 qt pan on high, bring 3 qts water to boil. Add in zucchini shells, cook, uncovered, till just tender when pierced (about 5 min). Lift out and set aside to drain and cold.
- In 10-12 inch fry pan over medium heat, heat butter. Add in carrot and onion, stir often for 5 min. Add in minced zucchini, stir often, till tender (2-3 min). Fold in flour.
- Beat Large eggs just to blend and pour into vegetables. Add in salsa. Mix well and stir till Large eggs are softly set; remove from heat.
- Turn zucchini c. side up. Spoon chilies equally in shells and sprinkle proportionately with about 2/3 mixed cheese. Add in egg mix and top with remaining cheese. Set in 9x13 inch baking dish. Bake at 325 degrees till cheese melts and zucchini is heated through (20 min). Sprinkle with parsley. 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 307g | |
| Recipe makes 4 servings | |
| Calories 317 | |
| Calories from Fat 181 | 57% |
| Total Fat 20.59g | 26% |
| Saturated Fat 11.77g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 166mg | 55% |
| Sodium 369mg | 15% |
| Potassium 664mg | 19% |
| Total Carbs 17.92g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.29g | 4% |
| Protein 17.22g | 28% |
