Directions:
- Cut off zucchini's stem and tip and cut in half lengthwise. Scoop out and discard seeds.
- Drain tomatoes and reserve liquid. Add water to liquid to make 1 Cup.
- In a small saucepan, combine tomato liquid, rice, and butter. Heat to boiling. Simmer uncovered for about 5 minutes.
- In another pan saute onion and garlic in oil until golden.
- Add tomato liquid to onion mixture, and mash with a fork.
- Add in rice mixture, salt and pepper. Stir over medium heat until heated through, about 5 minutes.
- Fill zucchini halves with rice mixture.
- Arrange filled zucchini in a 13x9 inch pan. Pour 1/2 C water in bottom of pan.
- Cover tightly with foil. Bake at 350 for 1 hour or until zucchini is tender. Sprinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.95 Kcal (335 kJ) | ||
| Calories from fat | 43.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 7% | |
|---|---|---|---|
| Cholesterol | 3.82mg | 1% | |
| Sodium | 295.42mg | 12% | |
| Potassium | 185.33mg | 4% | |
| Total Carbs | 7.94g | 3% | |
| Sugars | 2.32g | 9% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 1.64g | 3% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 0.3mg | 1% | |
| Calcium | 13.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 71.97 Kcal (301 kJ) | ||
| Calories from fat | 39.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 7% | |
|---|---|---|---|
| Cholesterol | 3.44mg | 1% | |
| Sodium | 265.96mg | 12% | |
| Potassium | 166.84mg | 4% | |
| Total Carbs | 7.15g | 3% | |
| Sugars | 2.09g | 9% | |
| Dietary Fiber | 1.12g | 5% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 8.7mg | 16% | |
| Iron | 0.2mg | 1% | |
| Calcium | 12.3mg | 1% | |
* 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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