Veggie-Stuffed Zucchini - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Want more zucchini and eggplant? This is the recipe for you!

Ingredients

  • 2 zucchini
  • 2 tablespoons extra-virgin olive oil
  • 1 white onion
  • 1 eggplant
  • 1 large bell pepper (or 2 small)
  • 1/8 teaspoon salt and black pepper

Directions

1. Preheat the oven to 400 degrees. While oven is preheating, chop the onion, eggplant and red pepper into small bite-sized pieces.

2. In a frying pan, heat 1/2 tablespoon olive oil and sautée all of the vegetables (except the zucchini) over medium-high heat. Season with salt and pepper and cook until they are tender (about 5-7 minutes).

3. While the veggies are cooking, slice the zucchinis in half length-wise and scoop out the seedy flesh along their centers. Drizzle the bottom of a baking dish with 1/2 tablespoon of the extra-virgin olive oil and place the zucchinis in the dish, skin side down.

4. Fill the zucchinis equally with the cooked veggie mixture. Drizzle the finished stuffed zucchini with remaining tablespoon of olive oil.

5. Bake until zucchini is tender (about 20-25 minutes), and enjoy!

Tip:  To take it up a notch, sprinkle with some freshly grated parmesan cheese before serving.

Nutritional analysis per serving: Calories 130; Total Fat 7.5g (9% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 85mg (4% DV); Total Carbohydrate 15g (5% DV); Dietary Fiber 5.5g (21% DV); Total Sugars 8g; Includes 0g Added Sugars (0% DV); Protein 3g; Vitamin D 0% DV; Calcium 2% DV; Iron 6% DV; Potassium 15% DV; Vitamin C 50% DV; Molybdenum 45% DV; Manganese 25% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/veggie-stuffed-zucchini/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796