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  Ingredients
 
  US | Metric  Print Ingredients
 
  • 4 medium (6 ounces) zucchini
  • 1 large (4 ounces) yellow onion
  • 2 tablespoons oil (vegetable oil)
  • 1 garlic clove, peeled
  • 2 teaspoon Italian seasoning (oregano, basil, rosemary, marjoram)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons dry red wine
  • 1/4 cup shredded skim mozzarella
  • 1/4 cup chopped Italian parsley
 

What You Will Need



No special items needed.
  How to Make
 
 

Step 1

Scrub and trim zucchini without peeling and cut each one lengthwise into halves.

Step 2

Carefully scoop out the pulp.

Step 3

Chop the pulp and set aside.

Step 4

Cover the shells with cold water, bring to a boil, boil 2 minutes, then drain and plunge into cold water.

Step 5

Drain shells upside down while fixing stuffing.

Step 6

Peel and chop the onion.

Step 7

Heat the oil in a skillet and mince the garlic into it, using a garlic press.

Step 8

Add the chopped onion, zucchini pulp, and seasonings.

Step 9

Sauté until zucchini is tender.

Step 10

Add wine and cheese and cook and mix well a few minutes.

Step 11

Stuff drained zucchini shells with this mixture.

Step 12

Put zucchini on a lightly oiled baking sheet and sprinkle each with parsley.

Step 13

Bake 15 minutes at 400'F.

  Nutritional Facts
 
 
  • Serving Size: 1 (102.3 g)
  • Calories 110
  • Total Fat - 8.7 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 4.5 mg
  • Sodium - 61.8 mg
  • Total Carbohydrate - 5.3 g
  • Dietary Fiber - 1.1 g
  • Sugars - 2.4 g
  • Protein - 3.2 g
  • Calcium - 88.4 mg
  • Iron - 0.8 mg
  • Vitamin C - 15.1 mg
  • Thiamin - 0 mg
  Reviews
 
 
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