Directions:
- Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.
- Preheat oven to 375°.
- Cook potato in boiling water 2 minutes or until crisp-tender; drain.
- Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
- Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 140.5 Kcal (588 kJ) | ||
| Calories from fat | 26.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 5% | |
|---|---|---|---|
| Cholesterol | 3.39mg | 1% | |
| Sodium | 491.49mg | 20% | |
| Potassium | 272.27mg | 6% | |
| Total Carbs | 23.93g | 8% | |
| Sugars | 5.11g | 20% | |
| Dietary Fiber | 4.74g | 19% | |
| Protein | 4.57g | 9% | |
| Vitamin C | 24.1mg | 40% | |
| Iron | 0.7mg | 4% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 77.06 Kcal (323 kJ) | ||
| Calories from fat | 14.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.63g | 5% | |
|---|---|---|---|
| Cholesterol | 1.86mg | 1% | |
| Sodium | 269.58mg | 20% | |
| Potassium | 149.34mg | 6% | |
| Total Carbs | 13.12g | 8% | |
| Sugars | 2.8g | 20% | |
| Dietary Fiber | 2.6g | 19% | |
| Protein | 2.51g | 9% | |
| Vitamin C | 13.2mg | 40% | |
| Iron | 0.4mg | 4% | |
| Calcium | 28.3mg | 5% | |
* 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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