Stuffed Round (or baby) Zucchini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
400 grams (estimate) Zucchini- 1 medium round2/3 c cooked Red Sri Lankan Rice8 cherry Tomatoes, halved or quartered 1/4 cup fresh Basil leaves, 6 leaves or 6 g, chopped 1 stalk Green Onion, thin sliced 43 grams Mozzarella Cheese, part skim milk, grated 1 c cooked red lentils (about 90 g 1/2 c raw)Ground pepper to taste
Heat oven to 375 and put parchment paper on a baking sheet.
Halve squash; remove and discard seeds.
Mix together all ingredients except cheese and stuff into squash halves.
Place cheese on top.
Bake about 20 minutes or until cheese is browned and zucchini is soft.
(Maybe pre-bake empty squash upside down an few minutes first? I did not try this.)
Serving Size: Makes 2 hearty half squash servings.
Number of Servings: 2
Recipe submitted by SparkPeople user MCNIFFER.
Halve squash; remove and discard seeds.
Mix together all ingredients except cheese and stuff into squash halves.
Place cheese on top.
Bake about 20 minutes or until cheese is browned and zucchini is soft.
(Maybe pre-bake empty squash upside down an few minutes first? I did not try this.)
Serving Size: Makes 2 hearty half squash servings.
Number of Servings: 2
Recipe submitted by SparkPeople user MCNIFFER.
Nutritional Info Amount Per Serving
- Calories: 317.5
- Total Fat: 4.2 g
- Cholesterol: 12.5 mg
- Sodium: 114.6 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 16.6 g
- Protein: 19.2 g
Member Reviews