Ingredients:
- 3 -5 pinches of freshly picked herbs (any combination of parsley, basil, dill, thyme, savory, marjoram, sage, etc.)
Directions:
- Cut the zucchini in half lengthwise and scoop out the insides, leaving a canoe, with an 1/4 inch shell.
- Mince the insides and set everything aside.
- Heat the olive oil in a medium sized skillet, add the onion and salt and saute over medium heat until soft (5-8 minutes).
- Add the minced zucchini innards and mushrooms, turn up the heat and cook about 8 minutes, letting the liquid evaporate.
- Stir in the garlic, Remove from heat.
- Stir in the rice, nuts, and lemon juice.
- Season to taste with black pepper, cayenne, and herbs of your choice.
- Preheat oven to 350.
- Fill the zucchini shells with filling, top with cheese, and bake for 30-40 minutes or until heated through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 421.25 Kcal (1764 kJ) | ||
| Calories from fat | 278.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.97g | 48% | |
|---|---|---|---|
| Cholesterol | 26.03mg | 9% | |
| Sodium | 587.58mg | 24% | |
| Potassium | 538.23mg | 11% | |
| Total Carbs | 22.33g | 7% | |
| Sugars | 5.09g | 20% | |
| Dietary Fiber | 5.76g | 23% | |
| Protein | 17.95g | 36% | |
| Vitamin C | 10mg | 17% | |
| Iron | 2.3mg | 13% | |
| Calcium | 300.4mg | 30% | |
| Amount Per 100 g | |||
| Calories | 207.68 Kcal (870 kJ) | ||
| Calories from fat | 137.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.27g | 48% | |
|---|---|---|---|
| Cholesterol | 12.83mg | 9% | |
| Sodium | 289.69mg | 24% | |
| Potassium | 265.35mg | 11% | |
| Total Carbs | 11.01g | 7% | |
| Sugars | 2.51g | 20% | |
| Dietary Fiber | 2.84g | 23% | |
| Protein | 8.85g | 36% | |
| Vitamin C | 4.9mg | 17% | |
| Iron | 1.1mg | 13% | |
| Calcium | 148.1mg | 30% | |
* 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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