Stuffed Zucchini II

Name: Stuffed Zucchini II
Prep time: 30 min
Cook time: 40 min
Total time: 130 min
Ingredients: 2 large tomatoes - peeled, seeded and chopped; 5 tablespoons chopped fresh basil; 3 tablespoons olive oil; 4 tablespoons chopped fresh parsley; 1 teaspoon grated orange zest; 1 teaspoon grated lemon zest; 2 cloves garlic, minced; salt and pepper to taste; 6 small zucchini; 2 tablespoons olive oil; 1.5 cups soft bread crumbs; 1 egg, beaten; 0.5 cup chicken broth

4.3

(10)

6 Reviews

1 Photo

Chopped zucchini mixed with bread crumbs and herbs, and topped with a tomato salsa. Very tasty!

Recipe by SALLYCOOKS

Updated on August 10, 2022

Prep Time:

30 mins

Cook Time:

40 mins

Additional Time:

1 hr

Total Time:

2 hrs 10 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

2 large tomatoes - peeled, seeded and chopped
5 tablespoons chopped fresh basil
3 tablespoons olive oil
4 tablespoons chopped fresh parsley
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
2 cloves garlic, minced
salt and pepper to taste
6 small zucchini
2 tablespoons olive oil
1 ½ cups soft bread crumbs
1 egg, beaten
½ cup chicken broth

Directions

In a small bowl combine tomatoes, 3 tablespoons of basil, oil, 1 tablespoon of parsley, orange peel, lemon peel, 1/2 of the garlic, and salt and pepper to taste. Mix well and set aside for 1 hour at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Cut the stem ends off of zucchini and slice a thin layer off the tops, lengthwise. If necessary, trim the bottoms so that the zucchini stand level; reserve trimmings. Scoop out the flesh, leaving 1/4 inch thick shells. Chop the reserved trimmings and flesh coarsely. In a large saucepan of boiling, salted water, cook the shells for 2 minutes. Drain and rinse in cold water; drain on paper towels.
Heat oil in a medium skillet over medium heat; saute chopped zucchini for 5 minutes, or until tender. Stir in remaining parsley, basil and garlic; cook for 1 minute. Transfer to a medium bowl and stir in bread crumbs and egg. Season with salt and pepper to taste. Spoon mixture into shells and place in prepared baking dish. Pour chicken stock over zucchini.
Cover and bake in preheated oven for 25 to 30 minutes, or until tender. Serve with the tomato salsa.

Nutrition Facts (per serving)

251	Calories
14g	Fat
27g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 251
% Daily Value *
Total Fat 14g	18%
Saturated Fat 2g	11%
Cholesterol 31mg	10%
Sodium 226mg	10%
Total Carbohydrate 27g	10%
Dietary Fiber 4g	13%
Total Sugars 5g
Protein 7g
Vitamin C 33mg	164%
Calcium 88mg	7%
Iron 2mg	13%
Potassium 543mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.