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Round 2 Recipe - Stuffed Zucchini Boats (Sandra Lee)

Round 2 Recipe - Stuffed Zucchini Boats (Sandra Lee)

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Round 2 Recipe - Stuffed Zucchini Boats (Sandra Lee)

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Ingredients:

Serving

2 zucchini reserved from zucchini cakes recipe
mushroom stems reserved from portobello burgers recipe, chopped
1 egg
1/4 cup chopped green olives with pimentos
1/3 cup fresh bread crumbs
1 tsp italian seasoning
salt and freshly ground black pepper
1/4 cup shredded mozzarella, divided

Directions:

Preheat the oven to 350 degrees F.
Slice the zucchini lengthwise, scoop out the seeds from the center and put on a baking sheet.
In a medium bowl combine the remaining ingredients expect for 2 tablespoons of the cheese. Fill the centers of each zucchini half with the mixture. Sprinkle the remaining cheese over the top of the filling.
Bake until the cheese is melted and the filling is golden brown and toasted, about 15 to 20 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.32 Kcal (345 kJ)
Calories from fat	33.87 Kcal
		% Daily Value*
Total Fat	3.76g	6%
Cholesterol	42.19mg	14%
Sodium	363.41mg	15%
Potassium	46.34mg	1%
Total Carbs	7.4g	2%
Sugars	0.75g	3%
Dietary Fiber	1.03g	4%
Protein	5g	10%
Iron	0.7mg	4%
Calcium	98mg	10%

Amount Per 100 g
Calories	197.14 Kcal (825 kJ)
Calories from fat	81.11 Kcal
		% Daily Value*
Total Fat	9.01g	6%
Cholesterol	101.03mg	14%
Sodium	870.23mg	15%
Potassium	110.97mg	1%
Total Carbs	17.72g	2%
Sugars	1.8g	3%
Dietary Fiber	2.47g	4%
Protein	11.96g	10%
Iron	1.6mg	4%
Calcium	234.7mg	10%

* 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.

Tastes

salty
savory
bitter
sweet

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