Directions:
- Preheat oven to 375°F
- In a small bowl combine blue cheese, 1/2 cup Parmesan cheese and seasoning; stir until well blended; set aside.
- Use a melon ball tool or spoon to scoop seeds out of the center of the zucchinis to form a hollow area for filling.
- Fill each zucchini half with cheese mixture and place in a greased 13 x9 x2 baking dish. Top with tomato and sprinkle with remaining Parmesan cheese.
- Cover and bake 30 minutes or until zucchini are soft and cheeses are melted. Serve as a side dish or sliced in smaller pieces as appetizers.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 102.87 Kcal (431 kJ) | ||
| Calories from fat | 54.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.11g | 9% | |
|---|---|---|---|
| Cholesterol | 15.81mg | 5% | |
| Sodium | 346.8mg | 14% | |
| Potassium | 280.08mg | 6% | |
| Total Carbs | 4.53g | 2% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 0.99g | 4% | |
| Protein | 7.89g | 16% | |
| Vitamin C | 14.9mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 220mg | 22% | |
| Amount Per 100 g | |||
| Calories | 84.42 Kcal (353 kJ) | ||
| Calories from fat | 45.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.01g | 9% | |
|---|---|---|---|
| Cholesterol | 12.97mg | 5% | |
| Sodium | 284.61mg | 14% | |
| Potassium | 229.85mg | 6% | |
| Total Carbs | 3.72g | 2% | |
| Sugars | 2.51g | 12% | |
| Dietary Fiber | 0.81g | 4% | |
| Protein | 6.48g | 16% | |
| Vitamin C | 12.2mg | 25% | |
| Iron | 0.2mg | 1% | |
| Calcium | 180.6mg | 22% | |
* 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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