Stuffed Zucchini
Created by Tisme on April 27, 2016
- Servings: 3-4
- Prep Time: 15m
- Cook Time: 45m
- Recipe #23607
Ingredients
- 600 grams zucchini (3 medium size)
- 1 clove garlic, minced
- 1 cup quinoa (cooked)
- 1/2 cup macadamia nuts (finely chopped)
- 100 grams goats cheese
- 1/4 cup currants
- Parsley (1/4 bunch, finely chopped)
- Dill, (1/4 bunch, finely chopped)
- 3 tablespoons olive oil
- Salt and pepper
- 2 cans (400 grams) tomatoes (whole peeled tomatoes, use good quality)
How to Make
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Step 1: Preheat oven to 180C.
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Step 2: Squash the tomatoes to form a rough sauce and pour into a baking tray & season with salt and pepper.
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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.
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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.
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Step 5: Use a spatula to serve the zucchini and sauce.
Nutritional Facts
- 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