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Stuffed Zucchini - Betty Crocker Recipe

Stuffed Zucchini - Betty Crocker Recipe

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Ingredients:

Serving

Directions:

Heat 2 inches of salted water to boiling. Add zucchini. Cover and heat to boiling. Cook for 8 to 10 minutes, or just until tender. Drain and cool slightly. Cut in half lengthwise. Scoop out the pulp and set aside. Place zucchini in a 9 x 13 pan and set aside.
In a skillet, melt butter. Add onion and cook until tender. Add chopped pulp, green peppers, pimiento and stuffing mix. Mix together and use to stuff the zucchini halves. Sprinkle each with shredded cheese.
To serve immediately:.
Bake uncovered in a 350* oven for 25 - 30 minutes, or until hot and cheese is melted.
To serve the next day:.
After stuffing, cover and refrigerate no longer than 24 hours. When ready to serve, Remove dish from fridge 40 minutes before cooking. Bake at 350* for 30 - 35 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	155.88 Kcal (653 kJ)
Calories from fat	85.63 Kcal
		% Daily Value*
Total Fat	9.51g	15%
Cholesterol	27.75mg	9%
Sodium	179.7mg	7%
Potassium	714.4mg	15%
Total Carbs	11.65g	4%
Sugars	1.51g	6%
Dietary Fiber	4.08g	16%
Protein	8.65g	17%
Vitamin C	40.3mg	67%
Vitamin A	0.1mg	3%
Iron	2.2mg	12%
Calcium	171.9mg	17%

Amount Per 100 g
Calories	76.36 Kcal (320 kJ)
Calories from fat	41.95 Kcal
		% Daily Value*
Total Fat	4.66g	15%
Cholesterol	13.59mg	9%
Sodium	88.03mg	7%
Potassium	349.97mg	15%
Total Carbs	5.71g	4%
Sugars	0.74g	6%
Dietary Fiber	2g	16%
Protein	4.24g	17%
Vitamin C	19.7mg	67%
Iron	1.1mg	12%
Calcium	84.2mg	17%

* 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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