Directions:
- Place whole zucchini in a medium saucepan with boiling salted water. Cook 10 minutes or until tender. Drain.
- Cut zucchini in half lengthwise. Scoop out pulp, leaving firm shells; chop pulp.
- Combine chopped pulp, cracker crumbs, onion, 1/2 cup cheese, parsley, butter, salt, pepper, and eggs; mix well.
- Place zucchini shells in a lightly greased 15-x 10-x 1-inch jellyroll pan. Spoon zucchini mixture into shells; sprinkle with additional Parmesan cheese. Bake at 350° for 30 minutes or until stuffing is lightly browned. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 178.65 Kcal (748 kJ) | ||
| Calories from fat | 63.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.02g | 11% | |
|---|---|---|---|
| Cholesterol | 36.04mg | 12% | |
| Sodium | 432.36mg | 18% | |
| Potassium | 55.29mg | 1% | |
| Total Carbs | 24.27g | 8% | |
| Sugars | 7.38g | 30% | |
| Dietary Fiber | 1.39g | 6% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 270.24 Kcal (1131 kJ) | ||
| Calories from fat | 95.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.62g | 11% | |
|---|---|---|---|
| Cholesterol | 54.51mg | 12% | |
| Sodium | 654.02mg | 18% | |
| Potassium | 83.64mg | 1% | |
| Total Carbs | 36.71g | 8% | |
| Sugars | 11.17g | 30% | |
| Dietary Fiber | 2.1g | 6% | |
| Protein | 7.24g | 10% | |
| Vitamin C | 5.4mg | 6% | |
| Iron | 1.7mg | 6% | |
| Calcium | 86.7mg | 6% | |
* 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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