Stuffed Zucchini
Recipe: #23607
April 27, 2016
Categories: Side Dishes, Quinoa, Tomato, Italian, Brunch, Oven Bake Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, more
"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!"
Ingredients
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.