Directions:
- 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.
- 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.
- 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.
Nutrition Facts
| 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.
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