Easy Veggie Fried Rice Stuffed Zucchini
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 282.7
- Total Fat: 3.6 g
- Cholesterol: 4.0 mg
- Sodium: 335.9 mg
- Total Carbs: 51.6 g
- Dietary Fiber: 4.1 g
- Protein: 12.6 g
View full nutritional breakdown of Easy Veggie Fried Rice Stuffed Zucchini calories by ingredient
Introduction
Easy to prepare and a good way to use up those over the top ginormous squash you left in the garden too long! Easy to prepare and a good way to use up those over the top ginormous squash you left in the garden too long!Number of Servings: 4
Ingredients
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1 Ginormous Zucchini - sliced lengthwise down the center and scooped of pulp
1 C. Egg Beaters Your favorite flavor
1 Pkg Rice-A-Roni Butter and Herb prepared with 1 tsp of olive oil instead of butter
4 oz grated carrot
I C. chopped onion
4 oz Frozen Petite Peas
Tips
* I don't really throw out the pulp. I typically cook it up for my dogs and mix it in with their food. They love all vegetables except spinach!
Directions
Preheat oven to 350^. Cut squash lengthwise down the center. Scoop out pulp and discard. (it gets a little too seedy and watery when you have large, mutant squash) *see tip. Prepare Rice per instructions on pkg except substitute 1/2 tsp of olive oil for butter. Saute grated carrots and onions in a little fat free chicken broth. Reserve. Wipe out pan. Spray pan with cooking spray. Soft scramble Egg Beaters. Fold eggs, carrots and onions and frozen peas into rice. Stuff into your zucchini boats. Cover with foil. Bake for 15-20 minutes in a 350^ oven.
Serving Size: Makes 4 servings of zucchini boats
Number of Servings: 4
Recipe submitted by SparkPeople user MADDIMAE491.
Serving Size: Makes 4 servings of zucchini boats
Number of Servings: 4
Recipe submitted by SparkPeople user MADDIMAE491.