Directions:
- Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.
- Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.
- Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.
- In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini. Yields 2 stuffed and dressed halves per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.11 Kcal (591 kJ) | ||
| Calories from fat | 22.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.55g | 4% | |
|---|---|---|---|
| Cholesterol | 10.3mg | 3% | |
| Sodium | 664.33mg | 28% | |
| Potassium | 819.6mg | 17% | |
| Total Carbs | 26.08g | 9% | |
| Sugars | 12.34g | 49% | |
| Dietary Fiber | 3.99g | 16% | |
| Protein | 6.22g | 12% | |
| Vitamin C | 34.6mg | 58% | |
| Iron | 1.4mg | 8% | |
| Calcium | 105.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 43.74 Kcal (183 kJ) | ||
| Calories from fat | 7.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.79g | 4% | |
|---|---|---|---|
| Cholesterol | 3.19mg | 3% | |
| Sodium | 205.93mg | 28% | |
| Potassium | 254.07mg | 17% | |
| Total Carbs | 8.08g | 9% | |
| Sugars | 3.82g | 49% | |
| Dietary Fiber | 1.24g | 16% | |
| Protein | 1.93g | 12% | |
| Vitamin C | 10.7mg | 58% | |
| Iron | 0.4mg | 8% | |
| Calcium | 32.6mg | 11% | |
* 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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