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 and cook for 4 minutes or until tender.
- Drain.
- In a small bowl, combine the tomato, Mozzerella cheese, parsley, salt, garlic powder, oregano, and pepper.
- Spoon into zucchini shells and sprinkle with Parmesan cheese.
- Place in an 8-in. square baking dish coated with nonstick cooking spray.
- Bake, uncovered, at 350 for 20 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 46.91 Kcal (196 kJ) | ||
| Calories from fat | 25.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 4% | |
|---|---|---|---|
| Cholesterol | 8.64mg | 3% | |
| Sodium | 148.74mg | 6% | |
| Potassium | 29.44mg | 1% | |
| Total Carbs | 0.75g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 4.17g | 8% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 116.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 99.76 Kcal (418 kJ) | ||
| Calories from fat | 55.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 4% | |
|---|---|---|---|
| Cholesterol | 18.37mg | 3% | |
| Sodium | 316.32mg | 6% | |
| Potassium | 62.62mg | 1% | |
| Total Carbs | 1.59g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.15g | 0% | |
| Protein | 8.87g | 8% | |
| Vitamin C | 5.3mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 247.1mg | 12% | |
* 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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