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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Italian Stuffed Zucchini

Source: dLife

Zucchini stuffed with tomatoes and breadcrumbs and various other spices.

Nutrition Facts

Makes 8 servings
Amount Per Serving

Calories	70.5

Total Carbs	11.5 g

Dietary Fiber	2.5 g

Sugars	4.2 g

Total Fat	1.8 g

Saturated Fat	0.5 g

Unsaturated Fat	0.3 g

Potassium	459.2 mg

Protein	3.3 g

Sodium	152.4 mg

Dietary Exchanges 1.8 Fat, 1.5 Vegetables, 0.1 Meat, 0.2 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each large zucchini 0.25
0 1/4 tsp salt 1.0
1 each cooking spray 1.0
1 tsp olive oil 1.0
1 cup fresh chopped onion 3.0
3 each medium garlic cloves 0.5
0 1/2 cup chopped tomato 0.3333
0.3333 cup Bread Crumbs, plain, grated, dry 0.25
0 1/4 cup chopped parsley 3.0
3 tbsp reduced fat grated parmesan cheese 0.5
0 1/2 oz pine nuts 0.5
0 1/2 tsp black pepper

Directions

Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch thick shells. Sprinkle shells with salt, set aside. Coarsely chop pulp.
Coat a medium nonstick skillet with cooking spray; add oil, place over medium-high heat until hot. Add chopped zucchini and onion, cook 10 minutes or until vegetables are tender, stirring often.
Add garlic and tomato, cook 2 minutes or until thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.
Spoon vegetable mixture evenly into zucchini shells. Place in a 13- x 9- x 2-inch baking dish coated with cooking spray. Cover and bake at 375 degrees F for 20 minutes. Uncover and bake 20 additional minutes or until zucchini shells are fork-tender and stuffing is lightly browned.