Stuffed Zucchini with Potatoes and Peas Recipe

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Stuffed Zucchini with Potatoes and Peas
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  1. Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt.
  2. Preheat oven to 375°.
  3. Cook potato in boiling water 2 minutes or until crisp-tender; drain.
  4. Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
  5. Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 140.5 Kcal (588 kJ)
Calories from fat 26.83 Kcal
% Daily Value*
Total Fat 2.98g 5%
Cholesterol 3.39mg 1%
Sodium 491.49mg 20%
Potassium 272.27mg 6%
Total Carbs 23.93g 8%
Sugars 5.11g 20%
Dietary Fiber 4.74g 19%
Protein 4.57g 9%
Vitamin C 24.1mg 40%
Iron 0.7mg 4%
Calcium 51.5mg 5%
Amount Per 100 g
Calories 77.06 Kcal (323 kJ)
Calories from fat 14.71 Kcal
% Daily Value*
Total Fat 1.63g 5%
Cholesterol 1.86mg 1%
Sodium 269.58mg 20%
Potassium 149.34mg 6%
Total Carbs 13.12g 8%
Sugars 2.8g 20%
Dietary Fiber 2.6g 19%
Protein 2.51g 9%
Vitamin C 13.2mg 40%
Iron 0.4mg 4%
Calcium 28.3mg 5%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.3
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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