Feta stuffed Zuccini
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Feta stuffed Zuccini calories by ingredient
Introduction
Hands-on time: 20 minutesTime to table: 45 - 60 minutes
Hands-on time: 20 minutes
Time to table: 45 - 60 minutes
Number of Servings: 4
Ingredients
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2 zucchini, about 7 inches long, halved lengthwise, stem end left intact
1 tablespoon light margarine
1/4 cup white onion, minced
2 cloves garlic, minced
1 egg
1 1/2 tablespoon flour
2 ounces feta, crumbled
Pimenton (Spanish paprika)
Directions
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.
Member Ratings For This Recipe
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STARDRIFTING
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ABANDAUDSMOM
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