Recipes Stuffed Zucchini by Campbell's Kitchen 4.0 (1) 1 Review 1 Photo When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes. By Allrecipes Member Allrecipes Member Website The Allrecipes Community includes over 15 million home cooks around the world who contribute recipes to our ever-growing library. Beyond submitting their personal recipes for publication, members of this supportive, food-driven community actively inspire one another through the photos, reviews, and videos they share. Allrecipes' editorial guidelines Published on August 4, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hrs Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 2 medium zucchini or baby eggplants 1 tablespoon olive oil 1 large onion, sliced 1 medium carrot, diced 1 cup cooked quick-cooking brown rice 1 ½ cups Prego® Veggie Smart Smooth & Simple Italian Sauce ¼ teaspoon dried oregano leaves, crushed 4 tablespoons grated Parmesan cheese Directions Cut the zucchini in half lengthwise. Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell. Dice the pulp and reserve the zucchini shells. Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally. Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling. Spoon the vegetable mixture into the zucchini shells. Place the filled shells into a 2-quart shallow baking dish. Top with the remaining sauce. Sprinkle with the oregano and cheese. Bake at 400 degrees F for 30 minutes or until the zucchini shells are tender. Tips Leftovers: This recipe is a great way to use up leftover rice. I Made It Print Nutrition Facts (per serving) 207 Calories 7g Fat 33g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 207 % Daily Value * Total Fat 7g 8% Saturated Fat 2g 8% Cholesterol 4mg 1% Sodium 391mg 17% Total Carbohydrate 33g 12% Dietary Fiber 5g 19% Total Sugars 4g Protein 6g Vitamin C 20mg 102% Calcium 90mg 7% Iron 1mg 4% Potassium 389mg 8% * 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved