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Ingredientes
- 4 med. lg. zucchini
- 1/2 c. water
- 1/2 teaspoon salt
- 2 tbsp. butter
- 1 tomato, diced
- 1/2 c. soft bread crumbs
- 1/2 c. cottage cheese
- 1 egg, beaten
- 1 tbsp. parsley flakes
- 1 tbsp. onion pwdr
- 1/2 teaspoon basil leaves, crumbled
- Healthy pinch of pepper
- 1/2 teaspoon garlic pwdr
- 1/2 c. grated Cheddar
Direcciones
- Scoop out pulp, leaving 1/4 inch in shell. Place cut sides down in skillet, add in water and simmer 5 min. Drain. Place shells, cut side down, in greased pan. Sprinkle with 1/4 tsp. salt. Heat butter, add in tomato and zucchini pulp and simmer 5 min.
- Remove zucchini shells to baking pan. Mix rest of ingredients with cooked pulp, reserving cheese. Stuff shells and bake 15 to 20 min in 400 degree oven; covered. Remove cover, sprinkle on cheese and bake till cheese melts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 327g | |
| Recipe makes 4 servings | |
| Calories 256 | |
| Calories from Fat 128 | 50% |
| Total Fat 14.61g | 18% |
| Saturated Fat 8.17g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 84mg | 28% |
| Sodium 668mg | 28% |
| Potassium 690mg | 20% |
| Total Carbs 20.32g | 5% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.55g | 4% |
| Protein 13.15g | 21% |
