Baked Stuffed Zucchini Recipe

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Ingredients:

Serving

Directions:

• Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside.
• In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
• Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain.
• Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	124.34 Kcal (521 kJ)
Calories from fat	56.12 Kcal
		% Daily Value*
Total Fat	6.24g	10%
Cholesterol	16.73mg	6%
Sodium	184.87mg	8%
Potassium	300.4mg	6%
Total Carbs	4.46g	1%
Sugars	2.28g	9%
Dietary Fiber	0.88g	4%
Protein	3g	6%
Vitamin C	4mg	7%
Vitamin A	0.1mg	2%
Iron	0.8mg	5%
Calcium	32.1mg	3%

Amount Per 100 g
Calories	83.76 Kcal (351 kJ)
Calories from fat	37.8 Kcal
		% Daily Value*
Total Fat	4.2g	10%
Cholesterol	11.27mg	6%
Sodium	124.53mg	8%
Potassium	202.35mg	6%
Total Carbs	3g	1%
Sugars	1.54g	9%
Dietary Fiber	0.59g	4%
Protein	2.02g	6%
Vitamin C	2.7mg	7%
Iron	0.6mg	5%
Calcium	21.6mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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