Feta stuffed Zuccini
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 zucchini, about 7 inches long, halved lengthwise, stem end left intact1 tablespoon light margarine1/4 cup white onion, minced2 cloves garlic, minced1 egg1 1/2 tablespoon flour2 ounces feta, crumbledPimenton (Spanish paprika)
Serves 4
Preheat oven to 350. Lightly grease an ovenproof dish.
With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife.
In a small skillet, melt the margarine until shimmery. Add the zucchini scoopings, onion and garlic and saute until soft.
In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the zucchini boats. Sprinkle with paprika.
Bake for 25-40 minutes, until tender, then brown slightly under the broiler.
Number of Servings: 4
Recipe submitted by SparkPeople user GANTOSH.
Preheat oven to 350. Lightly grease an ovenproof dish.
With a small knife, cut around the zucchini, leaving a rim. Cross hatch the center, then scoop out with a grapefruit knife.
In a small skillet, melt the margarine until shimmery. Add the zucchini scoopings, onion and garlic and saute until soft.
In a small bowl, beat the egg lightly. Stir in the flour, feta and cooked zucchini. Stuff the zucchini boats. Sprinkle with paprika.
Bake for 25-40 minutes, until tender, then brown slightly under the broiler.
Number of Servings: 4
Recipe submitted by SparkPeople user GANTOSH.
Nutritional Info Amount Per Serving
- Calories: 118.8
- Total Fat: 5.7 g
- Cholesterol: 65.8 mg
- Sodium: 194.6 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.2 g
- Protein: 4.1 g
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