Zucchini Stuffed With Onion & Cheese
Recipe: #25927
April 16, 2017
Categories: Side Dishes, Sunday Dinner, Oven Bake, Gluten-Free Low Carbohydrate, Low Fat, No Eggs, Vegetarian, Wine, Zucchini, Kosher Dairy, Vegetarian Dinner, more
"This dish is a way to dress up zucchini and is good reheated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (263.7 g)
- Calories 134.8
- Total Fat - 8.8 g
- Saturated Fat - 2 g
- Cholesterol - 4 mg
- Sodium - 71.8 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 2.8 g
- Sugars - 6.6 g
- Protein - 4.9 g
- Calcium - 118.6 mg
- Iron - 1.4 mg
- Vitamin C - 43.2 mg
- Thiamin - 0.1 mg
Step by Step Method
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.
Tips
No special items needed.
0 Reviews
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