Directions:
- Cut zucchini in half lengthwise. Scoop out pulp, leaving a 3/8-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. Chop zucchini pulp. Transfer to a large bowl; add the bread crumbs, eggs, tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and pepper. Fill shells zucchini shells.
- Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 20 minutes or until golden brown. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 232.08 Kcal (972 kJ) | ||
| Calories from fat | 78.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.73g | 13% | |
|---|---|---|---|
| Cholesterol | 69.58mg | 23% | |
| Sodium | 637.85mg | 27% | |
| Potassium | 255.42mg | 5% | |
| Total Carbs | 28.34g | 9% | |
| Sugars | 3.16g | 13% | |
| Dietary Fiber | 2.32g | 9% | |
| Protein | 9.5g | 19% | |
| Vitamin C | 13mg | 22% | |
| Iron | 2.4mg | 14% | |
| Calcium | 148.3mg | 15% | |
| Amount Per 100 g | |||
| Calories | 184.39 Kcal (772 kJ) | ||
| Calories from fat | 62.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 13% | |
|---|---|---|---|
| Cholesterol | 55.28mg | 23% | |
| Sodium | 506.77mg | 27% | |
| Potassium | 202.93mg | 5% | |
| Total Carbs | 22.52g | 9% | |
| Sugars | 2.51g | 13% | |
| Dietary Fiber | 1.84g | 9% | |
| Protein | 7.55g | 19% | |
| Vitamin C | 10.3mg | 22% | |
| Iron | 1.9mg | 14% | |
| Calcium | 117.9mg | 15% | |
* 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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