Directions:
- Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Sprinkle shells with salt; set shells aside. Coarsely chop pulp.
- Preheat oven to 375°.
- Coat a medium nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot. Add chopped zucchini and onion; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and tomato; cook 2 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.
- Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover and bake 20 additional minutes or until zucchini shells are fork-tender and stuffing is lightly browned.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.97 Kcal (188 kJ) | ||
| Calories from fat | 17.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.96g | 3% | |
|---|---|---|---|
| Cholesterol | 1.65mg | 1% | |
| Sodium | 122.21mg | 5% | |
| Potassium | 118.3mg | 3% | |
| Total Carbs | 5.18g | 2% | |
| Sugars | 1.38g | 6% | |
| Dietary Fiber | 1.03g | 4% | |
| Protein | 1.78g | 4% | |
| Vitamin C | 8.3mg | 14% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.3mg | 35% | |
| Calcium | 35.9mg | 4% | |
| Amount Per 100 g | |||
| Calories | 75.75 Kcal (317 kJ) | ||
| Calories from fat | 29.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.29g | 3% | |
|---|---|---|---|
| Cholesterol | 2.78mg | 1% | |
| Sodium | 205.85mg | 5% | |
| Potassium | 199.26mg | 3% | |
| Total Carbs | 8.72g | 2% | |
| Sugars | 2.33g | 6% | |
| Dietary Fiber | 1.74g | 4% | |
| Protein | 3g | 4% | |
| Vitamin C | 14mg | 14% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 10.7mg | 35% | |
| Calcium | 60.4mg | 4% | |
* 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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