Stuffed Zucchini
Ingredients:
4 medium zucchini 2 ¼ cups herbed stuffing cubes
¾ cup shredded carrots ½ can cream of chicken soup
½ cup chopped onion ¾ cup low-fat sour cream
6 tablespoons margarine
Directions:
- Wash zucchini and slice in half lengthwise. Hollow out halves. Save pulp.
- In sauce pan sauté carrots, zucchini pulp, and onion in 2 tablespoons of olive oil till tender.
- Remove from heat; stir in the herbed stuffing cubes, the soup, and sour cream.
- Fill zucchini halves with stuffing mixture. Turn in 1 ½ quart casserole dish.
- Bake 350° for 30-40 minutes.
| Nutrition Facts | ||
| Serving Size: 1/10th recipe |
% Daily Value |
|
| Calories 220 Calories from fat: 80 | ||
| Total Fat 9g |
13% |
|
| Saturated Fat 2g |
9% |
|
| Cholesterol 5mg |
1% |
|
| Sodium 730mg |
30% |
|
| Total Carbohydrate 29g |
10% |
|
| Dietary Fiber 2g |
8% |
|
| Sugars 3g |
|
|
| Protein 5g |
|
|
| Vitamin A 60% Vitamin C 4% | ||
| Calcium 6% Iron 10% | ||
| Percent Daily Values are based on a 2,000 calorie diet. | ||
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