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Italian Stuffed Zucchini
Source: dLife

Zucchini stuffed with tomatoes and breadcrumbs and various other spices.

Prep Time: 20 minutes
Cook Time: 52 minutes
Difficulty: Intermediate

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
1/2 Fat , 2 Vegetables , 1/2 Starch , 1/2 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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4 each  large zucchini
0 1/4 tsp  salt
1 each  cooking spray
1 tsp  olive oil
1 cup  fresh chopped onion
3 each  medium garlic cloves
0 1/2 cup  chopped tomato
0.3333 cup  Bread Crumbs, plain, grated, dry
0 1/4 cup  chopped parsley
3 tbsp  reduced fat grated parmesan cheese
0 1/2 oz  pine nuts
0 1/2 tsp  black pepper
  1. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch thick shells. Sprinkle shells with salt, set aside. Coarsely chop pulp.
  2. 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.
  3. Add garlic and tomato, cook 2 minutes or until thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.
  4. 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.

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