Directions:
- Trim zucchinis and cut in half lengthwise. Using a spoon, carefully scoop out the zucchini pulp leaving the shells about 1/4 inch thick and set aside.
- Roughly chop zucchini pulp.
- Saute onions, pepper, and garlic in the olive oil until the onions are tender and translucent, about 5 minutes.
- Add zucchini pulp and pecans and continue to saute about 3 minutes.
- Add tomato, rice, thyme, salt and pepper, and stir gently to combine all the ingredients.
- Stuff reserved zucchini halves with rice mixture and top with the mozzarella and parmesan cheeses.
- Place zucchinis in a small, shallow casserole dish and cover with aluminum foil.
- Bake at 350 degrees for 30 minutes.
- Remove foil, and return to oven for about 10 minutes, or until tops are lightly browned and bubbly.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.57 Kcal (1175 kJ) | ||
| Calories from fat | 133.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.86g | 23% | |
|---|---|---|---|
| Cholesterol | 4.34mg | 1% | |
| Sodium | 155.38mg | 6% | |
| Potassium | 260.52mg | 6% | |
| Total Carbs | 28.84g | 10% | |
| Sugars | 2.8g | 11% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 10.54g | 21% | |
| Vitamin C | 22.4mg | 37% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 7mg | 39% | |
| Calcium | 199.3mg | 20% | |
| Amount Per 100 g | |||
| Calories | 139.91 Kcal (586 kJ) | ||
| Calories from fat | 66.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 23% | |
|---|---|---|---|
| Cholesterol | 2.17mg | 1% | |
| Sodium | 77.48mg | 6% | |
| Potassium | 129.91mg | 6% | |
| Total Carbs | 14.38g | 10% | |
| Sugars | 1.39g | 11% | |
| Dietary Fiber | 2.22g | 18% | |
| Protein | 5.26g | 21% | |
| Vitamin C | 11.2mg | 37% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 3.5mg | 39% | |
| Calcium | 99.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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