Stuffed Zucchini

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 154.7
  • Total Fat: 13.0 g
  • Cholesterol: 11.1 mg
  • Sodium: 308.4 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 0.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Stuffed Zucchini calories by ingredient
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Introduction

A friend gave me this recipe and I couldn't find anything that was just like it in sparks recipes, so I added it. A friend gave me this recipe and I couldn't find anything that was just like it in sparks recipes, so I added it.
Number of Servings: 4

Ingredients

    4 Medium Zucchinis--cut in half the long way and seeded

    1 jar water-packed artichokes (6oz.), drained

    1 T Olive Oil

    2 Cloves Garlic, chopped

    2 T Raw Pine Nuts, chopped, not fine

    1/3 C Organic Marinara sauce or spaghetti sauce

    1/2 C Shredded Organic Mozzarella Cheese

Directions

1. Preheat oven to 350 degrees. Coat 9"x13' pan with coconut oil.

2. Cut zucchini in half lengthwise and use a spoon to scoop out seeds and flesh, leaving 1/4 inch-thick shell reserving the flesh for later use. Brush zucchini shells with 1/2 T olive oil and bake for 10 minutes. Remove from oven and set aside.

3. While zucchini is baking, chopped reserved zucchini and artichokes an place in a medium-size bowl. Add garlic and combine. Heat 1/2 T olive oil in a skillet and cook zucchini mixture for 3-5 minutes. Remove from heat and add pine nuts, and sauce.

4. Fill each zucchini shell with about 1/3 c filling and tip each with 1 tbsp cheese. Return filled zucchini to oven and bake for another 20 minutes, until filling is heated through and cheese is melted.

5. Enjoy!

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