Stuffed Zucchini
Recipe: #10337
August 18, 2013
Categories: Side Dishes, Cheese, Feta, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, Fresh Tomatoes, Zucchini, Vegetarian Dinner, more
"This dish is low carb and it makes a good meatless dinner for two or a side dish for four people."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (337.2 g)
- Calories 300.6
- Total Fat - 16.7 g
- Saturated Fat - 9.5 g
- Cholesterol - 120.9 mg
- Sodium - 411.5 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 4.4 g
- Sugars - 8 g
- Protein - 18.5 g
- Calcium - 449.1 mg
- Iron - 2.2 mg
- Vitamin C - 36.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat your oven to 350°F.
Step 2
Line a baking sheet with parchment paper
Step 3
Slice both zucchini lengthwise in half and take the insides out using a small spoon - don't throw away the insides of the zucchini! Place zucchini halves on the baking sheet.
Step 4
Heat butter in a large skillet over medium heat. Add onions, zucchini insides, tomato and garlic powder, cook for about 8 minutes, set aside and let cool while you prepare the rest of the recipe.
Step 5
In a medium bowl combine feta cheese, egg, cornmeal, paprika, thyme, cooked vegetables and salt and pepper. Mix until well combined, taste, if you want more spices then add them in.
Step 6
Fill zucchini halves equally with veggie feta mix.
Step 7
Bake for 30 minutes, then turn on your broiler an broil for 5-10 minutes.
Tips
No special items needed.
1 Reviews
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