Tomato Stuffed Zucchini Recipe

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Tomato Stuffed Zucchini
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Ingredients:

Directions:

  1. Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain.
  2. In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese.
  3. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 152.33 Kcal (638 kJ)
Calories from fat 108.71 Kcal
% Daily Value*
Total Fat 12.08g 19%
Cholesterol 35.84mg 12%
Sodium 306.3mg 13%
Potassium 61.07mg 1%
Total Carbs 0.63g 0%
Sugars 0.41g 2%
Dietary Fiber 0.07g 0%
Protein 10.02g 20%
Vitamin C 2.5mg 4%
Vitamin A 0.4mg 13%
Iron 0.1mg 1%
Calcium 308.5mg 31%
Amount Per 100 g
Calories 327.84 Kcal (1373 kJ)
Calories from fat 233.97 Kcal
% Daily Value*
Total Fat 26g 19%
Cholesterol 77.15mg 12%
Sodium 659.23mg 13%
Potassium 131.45mg 1%
Total Carbs 1.36g 0%
Sugars 0.88g 2%
Dietary Fiber 0.15g 0%
Protein 21.57g 20%
Vitamin C 5.4mg 4%
Vitamin A 0.8mg 13%
Iron 0.2mg 1%
Calcium 664mg 31%

* 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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Recipe Tags

Weightwatchers Points

  • 4
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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