stuffed zucchini
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 345.7
- Total Fat: 15.2 g
- Cholesterol: 123.1 mg
- Sodium: 1,023.1 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 6.7 g
- Protein: 27.9 g
View full nutritional breakdown of stuffed zucchini calories by ingredient
Submitted by: CFMOSS
Introduction
a major variation of a taste of home recipe; even my son liked the hot sausage in the zucchini a major variation of a taste of home recipe; even my son liked the hot sausage in the zucchiniNumber of Servings: 4
Ingredients
-
4 medium zucchini (I calculated as 8 cups)
4 lean hot turkey sausage links
1/2 cup chopped onion
1 egg
3/4 cup marinara sauce
1/4 cup bread crumbs
1/4 tsp black pepper
1 tsp thyme
1 tsp oregano
1 cup low fat mexican cheese blend
Directions
Cut zucchini in half lengthwise; level the bottom with a thin slice; scoop out pulp leaving about 1/4" shells
Place shells in microwave for 4 - 6 minutes depending on zucchini size (I had to do this in 2 batches). Cool
Remove skins from sausage and brown with onions. Remove from heat; add egg, marinara sauce, bread crumbs, spices and 1/2 cup cheese.
Spoon about 1/4 cup of meat mixture into each shell. Microwave for about 4 minutes. Top with cheese. Microwave about 4 minutes longer - when filling is cooked through and zucchini is tender. 2 zucchini halves are a serving (I had several smaller ones two - divide them up into 4 servings.)
Number of Servings: 4
Recipe submitted by SparkPeople user CFMOSS.
Place shells in microwave for 4 - 6 minutes depending on zucchini size (I had to do this in 2 batches). Cool
Remove skins from sausage and brown with onions. Remove from heat; add egg, marinara sauce, bread crumbs, spices and 1/2 cup cheese.
Spoon about 1/4 cup of meat mixture into each shell. Microwave for about 4 minutes. Top with cheese. Microwave about 4 minutes longer - when filling is cooked through and zucchini is tender. 2 zucchini halves are a serving (I had several smaller ones two - divide them up into 4 servings.)
Number of Servings: 4
Recipe submitted by SparkPeople user CFMOSS.
