Directions:
- Cut out the middle section about 12 inches long, discard the rounded tip.
- Using a spoon remove the seeds from the middle section and the stem end.
- Stuff the center section first and use the remainder of the sausage in the stem end. Remove the stem.
- Tip - break off about a quarter of the roll and roll between your hands until you can fit it into the Zucc hole - then press it with your fingers so that it is formed into the Zucc.
- Place zucchini in a pan, bake covered for 1 1/2 hours - drain liquid then add spaghetti sauce and bake covered at 350F for another 1/2 hour.
- Slice in 1 inch round sections and spoon on spagetti sauce.
- Serve with Parmeson Cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.75 Kcal (836 kJ) | ||
| Calories from fat | 158.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.61g | 27% | |
|---|---|---|---|
| Cholesterol | 43.3mg | 14% | |
| Sodium | 422.88mg | 18% | |
| Potassium | 157.7mg | 3% | |
| Total Carbs | 1.16g | 0% | |
| Sugars | 0.11g | 0% | |
| Dietary Fiber | 0.09g | 0% | |
| Protein | 8.17g | 16% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 11.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 320.98 Kcal (1344 kJ) | ||
| Calories from fat | 254.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.3g | 27% | |
|---|---|---|---|
| Cholesterol | 69.57mg | 14% | |
| Sodium | 679.53mg | 18% | |
| Potassium | 253.41mg | 3% | |
| Total Carbs | 1.86g | 0% | |
| Sugars | 0.17g | 0% | |
| Dietary Fiber | 0.15g | 0% | |
| Protein | 13.13g | 16% | |
| Vitamin C | 3.2mg | 3% | |
| Iron | 1mg | 3% | |
| Calcium | 18.1mg | 1% | |
* 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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