Directions:
- Cut the zucchini lengthwise, remove the seeds, and arrange in a greased ovenproof dish.
- In a large skillet, saute the onions in the oil. Set aside.
- Preheat oven to 350. In a large saucepan, simmer the corn and tomatoes for 10 minutes. Let cool, then stir in the egg, bread crumbs, marjoram, and the reserved onions.
- Spoon the filling into the zucchini and bake for 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.59 Kcal (568 kJ) | ||
| Calories from fat | 77.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.58g | 13% | |
|---|---|---|---|
| Cholesterol | 32.7mg | 11% | |
| Sodium | 68.29mg | 3% | |
| Potassium | 342.54mg | 7% | |
| Total Carbs | 11.97g | 4% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 2.28g | 9% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 21.3mg | 36% | |
| Iron | 0.7mg | 4% | |
| Calcium | 39.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 76.64 Kcal (321 kJ) | ||
| Calories from fat | 43.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.85g | 13% | |
|---|---|---|---|
| Cholesterol | 18.48mg | 11% | |
| Sodium | 38.6mg | 3% | |
| Potassium | 193.6mg | 7% | |
| Total Carbs | 6.76g | 4% | |
| Sugars | 3g | 21% | |
| Dietary Fiber | 1.29g | 9% | |
| Protein | 1.89g | 7% | |
| Vitamin C | 12mg | 36% | |
| Iron | 0.4mg | 4% | |
| Calcium | 22.3mg | 4% | |
* 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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