-
-
My review
Stuffed Zucchini by Campbell's Kitchen
Campbell's Kitchen
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h servings 207 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Leftovers: This recipe is a great way to use up leftover rice.
Nutrition Facts
Per Serving: 207 calories; 6.6 g fat; 32.5 g carbohydrates; 6.3 g protein; 4 mg cholesterol; 391 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 1Most helpful
Most positive
Least positive
Newest