Stuffed Zucchini With Bread Crumbs Recipe
Servings: 2
Ingredients
- 4 med. unpeeled zucchini
- 3/4 c. minced onion
- 3/4 c. peeled, minced fresh tomatoes
- 1/2 c. fine dry bread crumbs
- 2 T minced capers (opt.)
- 1/2 teaspoon grnd pepper
- 1/4 c. extra virgin olive oil
- 1 clove garlic, crushed
- 1/2 c. minced mushrooms
- 2 T chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon basil
Directions
- Cover zucchini with water, bring to boil and cook over low heat 3 min. Drain, cool and cut in half, lengthwise. Scoop out pulp and reserve shells. Heat extra virgin olive oil in frying pan; saute onion 5 min. Dice zucchini pulp and add in with garlic to frying pan; saute 3 min. Fold in tomatoes and mushrooms; cook 5 min. Remove from heat and fold in bread crumbs, parsley, capers, salt, pepper and basil. Stuff the shells and arrange in an oiled baking dish (may be refrigerated at this point). Bake in 350 degree oven for 30 min (40 if cold). Serve hot or possibly cold. This is a great vegetable dish, I use it a lot. If I am serving it with something else which has mushrooms, I just omit the mushrooms from the zucchini boats. Serves 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 2 servings | |
| Calories 444 | |
| Calories from Fat 259 | 58% |
| Total Fat 29.37g | 37% |
| Saturated Fat 4.26g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 908mg | 38% |
| Potassium 1302mg | 37% |
| Total Carbs 40.49g | 11% |
| Dietary Fiber 7.3g | 24% |
| Sugars 12.06g | 8% |
| Protein 9.92g | 16% |
