Stuffed Zucchini Boats Recipe
Recipe By Taste Of Home
This savory side dish from Billie Moss of El Sobrante, California is reason enough to give zucchini extra space in your garden. "I like to serve these veggie-stuffed boats with a loaf of homemade bread and slices of melon and avocado nestled on crisp lettuce leaves," she suggests. "They're also wonderful paired with any meat. ".
3.8
20 Rating -
Rate
Non Vegdiet
40minstotal
20minsPrep
20minsCook
40m.total
20m.Prep
20m.Cook
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Stuffed Zucchini Boats Recipe
- 1/2 Medium Zucchini
- 0.13 Large egg
- 0.13 cup Chopped Fresh Spinach
- 0.09 cup Dry Bread Crumbs
- 0.06 cup Tomato Sauce
- 1/25 cup Grated Parmesan Cheese
- 1/25 cup Finely Chopped Onion
- 0.13 Garlic clove, minced
- 0.03 teaspoon Salt
- 1/50 teaspoon Pepper
- 0.13 can Diced tomatoes, drained and finely chopped
- 0.13 cup Shredded reduced fat swiss cheese
Nutrition
value
value
144
calories per serving
5 g Fat9 g Protein16 g Carbs2 g FiberOther
Current Totals
- Fat5g
- Protein9g
- Carbs16g
- Fiber2g
MacroNutrients
- Carbs16g
- Protein9g
- Fiber2g
Fats
- Fat5g
Vitamins & Minerals
- Calcium186mg
- Iron2mg
- Vitamin A621mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B958mcg
- Vitamin B12< 1mcg
- Vitamin C10mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium36mg
- Manganese< 1mg
- Phosphorus150mg
- Selenium14mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste Of Home