Nutrition & Diet Coach

Peggy Korody North San Diego Registered Dietitian Nutritionist

Recipe: Stuffed Zucchini

Written By: Peggy Korody - Dec• 18•10

Stuffed Zuchini

Amount Measure Ingredient Preparation Method
2 Medium Zucchini
1/4 Cup Onion Chopped
1 Tablespoon Butter
2 Slices Whole Wheat Bread Cubed
1 Egg Beaten
2 Tablespoone Basil
1/2 Cup Cheddat Cheese, Low Fat Grated
Salt & Pepper To taste

Preheat oven to 350 degrees.

Wash zucchini and prick with a fork in several places. Place on a microwave safe plate, cover and steam 3-4 minutes on high, or until tender. Remove ends of each zucchini, and slice in half lengthwise. With a spoon scoop out the inside pulp, chop.

Melt butter in a non-stick sauté pan; add the onion and zucchini pulp. Cook until soft. Remove from heat. Add the basil and bread cubes and mix well. Stir in the egg and cheese, mix well. Add salt and pepper to taste.

Arrange the zucchini halves on an oven-safe plate. Stuff each zucchini half with 1/4 of the mixture. Bake for 15-20 minutes until browned.

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Serving Size: 4
Per Serving: 124 Calories; 6g Fat (39.8% calories from fat); 8g Protein; 12g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 207mg Sodium. Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat

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