Feta Stuffed Zucchini cups
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 13.3
- Total Fat: 0.8 g
- Cholesterol: 10.6 mg
- Sodium: 36.0 mg
- Total Carbs: 0.7 g
- Dietary Fiber: 0.2 g
- Protein: 0.9 g
View full nutritional breakdown of Feta Stuffed Zucchini cups calories by ingredient
Introduction
Great low-cal, low-fat, colorful, high taste addtion to an appetizer buffet. Great low-cal, low-fat, colorful, high taste addtion to an appetizer buffet.Number of Servings: 28
Ingredients
-
4 (6 inch) zucchini squash (try doing 2 green & 2 yellow)
1 egg, lightly beaten
½ cup (2 oz) crumbled feta cheese
½ tsp dried oregano
¼ tsp freshly ground black pepper
Directions
Preheat oven to 350F. Line a baking sheet with parchment paper (you can also use a brown paper sack or PAM).
Trim the ends from the zucchini and cut crosswise into 6 equal sized pieces. Using a small melon ball scoop, scoop out the seeds from one end of each piece, without cutting through to the other side, to make small cups. Place, hollowed-out side up, on the prepared baking sheet.
In a small bowl, combine the egg, cheese oregano, and pepper and mix well. Spoon the cheese mixture into the zucchini cups, dividing evenly. Bake until the filling sets and zucchini is tender, 12 to 15 minutes.
Add some cherry tomatoes, cut in half and sprinkled with balsamic vinegar and a sprinkle of leaf organo on the same plate...very pretty and goes well together.
Makes 24 appetizers
Number of Servings: 28
Recipe submitted by SparkPeople user ROBERTAB3.
Trim the ends from the zucchini and cut crosswise into 6 equal sized pieces. Using a small melon ball scoop, scoop out the seeds from one end of each piece, without cutting through to the other side, to make small cups. Place, hollowed-out side up, on the prepared baking sheet.
In a small bowl, combine the egg, cheese oregano, and pepper and mix well. Spoon the cheese mixture into the zucchini cups, dividing evenly. Bake until the filling sets and zucchini is tender, 12 to 15 minutes.
Add some cherry tomatoes, cut in half and sprinkled with balsamic vinegar and a sprinkle of leaf organo on the same plate...very pretty and goes well together.
Makes 24 appetizers
Number of Servings: 28
Recipe submitted by SparkPeople user ROBERTAB3.