Stuffed Zucchini by Campbell's Kitchen

4.0
(1)

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.

1
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hrs
Servings:
4
Yield:
4 servings

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts (per serving)

207 Calories
7g Fat
33g Carbs
6g Protein
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.