Created by: JoanWagnerTeller
Created on April 16, 2017
Categories: Dinner, Side Dishes, Dairy, Vegetables, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, Low Fat, No Eggs, Vegetarian, Wine, Zucchini, Kosher Dairy (more)
Zucchini Stuffed With Onion & Cheese
"This dish is a way to dress up zucchini and is good reheated."
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Prep Time: 35mPT35M
Cook Time: 25mPT25M
- 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.
Scrub and trim zucchini without peeling and cut each one lengthwise into halves.
Carefully scoop out the pulp.
Chop the pulp and set aside.
Cover the shells with cold water, bring to a boil, boil 2 minutes, then drain and plunge into cold water.
Drain shells upside down while fixing stuffing.
Peel and chop the onion.
Heat the oil in a skillet and mince the garlic into it, using a garlic press.
Add the chopped onion, zucchini pulp, and seasonings.
Sauté until zucchini is tender.
Add wine and cheese and cook and mix well a few minutes.
Stuff drained zucchini shells with this mixture.
Put zucchini on a lightly oiled baking sheet and sprinkle each with parsley.
Bake 15 minutes at 400'F.
- 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