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Ingredientes
- 4 med zucchini
- 4 Tbsp. pine nuts
- 2 1/2 ounce Bel Paese cheese
- 2 Tbsp. romano cheese
- 1 c. cooked rice
- 4 Tbsp. chopped basil
- 1 x green onion, thinly, sliced salt pepper extra virgin olive oil
Direcciones
- Scoop out the zucchini. Cut a thin slice from the zucchini to keep it from falling over.
- Boil in salted water for 3-4 min. Drain and pat dry.
- Toast the pine nuts on the grill.
- Combine the rice, cheeses, pine nuts, green onion, basil, salt and pepper. Fill the boats and brush side with extra virgin olive oil. Grill for about 6 min or possibly till heated through.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 8 servings | |
| Calories 78 | |
| Calories from Fat 29 | 37% |
| Total Fat 3.45g | 4% |
| Saturated Fat 0.85g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 54mg | 2% |
| Potassium 281mg | 8% |
| Total Carbs 9.4g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.81g | 1% |
| Protein 3.34g | 5% |
