Directions:
- Cut each zucchini in half lengthwise; cut a thin slice off the bottoms so they sit flat. Scoop out pulp, leaving 1/4-in. shells. Finely chop pulp.
- In a large bowl, combine the pulp, bread crumbs, parsley, Parmesan cheese, onion, egg and seasonings. Crumble beef over mixture and mix well.
- Fill zucchini shells with meat mixture. Place in a 13-in. x 9-in. baking dish. Combine tomato soup and water; pour over zucchini. Bake at 350° for 45-50 minutes. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 214.77 Kcal (899 kJ) | ||
| Calories from fat | 114.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.77g | 20% | |
|---|---|---|---|
| Cholesterol | 75.93mg | 25% | |
| Sodium | 460.03mg | 19% | |
| Potassium | 335.79mg | 7% | |
| Total Carbs | 5.96g | 2% | |
| Sugars | 1.09g | 4% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 19.18g | 38% | |
| Vitamin C | 4mg | 7% | |
| Iron | 2.3mg | 13% | |
| Calcium | 76.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 156.26 Kcal (654 kJ) | ||
| Calories from fat | 83.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.29g | 20% | |
|---|---|---|---|
| Cholesterol | 55.24mg | 25% | |
| Sodium | 334.71mg | 19% | |
| Potassium | 244.31mg | 7% | |
| Total Carbs | 4.34g | 2% | |
| Sugars | 0.8g | 4% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 13.95g | 38% | |
| Vitamin C | 2.9mg | 7% | |
| Iron | 1.7mg | 13% | |
| Calcium | 55.8mg | 8% | |
* 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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