Stuffed Zucchini

15m
Prep Time
45m
Cook Time
1h
Ready In


"This is a recipe by Justine Schofield. I have made this for the family, most of us really liked this, but DH (not a zucchini lover) left it on his plate....lol A really easy and healthy recipe to make and uses up those dreaded zucchini with great flavours and taste. Note ~ I must admit I used diced tomatoes which made it a lot easier to squash for this recipe!"

Original is 3-4 servings

Nutritional

  • Serving Size: 1 (465.2 g)
  • Calories 643.4
  • Total Fat - 40.7 g
  • Saturated Fat - 9 g
  • Cholesterol - 18.7 mg
  • Sodium - 345 mg
  • Total Carbohydrate - 52.7 g
  • Dietary Fiber - 9.7 g
  • Sugars - 10.2 g
  • Protein - 22.5 g
  • Calcium - 393.4 mg
  • Iron - 4.5 mg
  • Vitamin C - 57.6 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

Preheat oven to 180C.

Step 2

Squash the tomatoes to form a rough sauce and pour into a baking tray & season with salt and pepper.

Step 3

Cut each zucchini in half and scoop out the flesh with a teaspoon from the centre, leaving a 2cm border. Finely chop the zucchini flesh and place in a bowl with the remaining ingredients & mix to combine well.

Step 4

Stuff each half of the zucchini; pressing the stuffing down to ensure it is compact. Arrange zucchini on a baking tray with the sauce and cover with foil. Bake in the oven for 45 minutes.

Step 5

Use a spatula to serve the zucchini and sauce.

Tips


No special items needed.

0 Reviews

You'll Also Love