Zucchini Stuffed With Onion & Cheese

4
Servings
35m
Prep Time
25m
Cook Time
1h
Ready In


"This dish is a way to dress up zucchini and is good reheated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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