Stuffed Zucchini
Ingredients
- 3 large zucchini (about 10 ounces
each)
- 1 cup dry plain bread crumbs
- 1 teaspoon dried oregano, crumbled
- 1/4 teaspoon black pepper
- 3 large Italian plum tomatoes,
chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated Romano or
Parmesan cheese
- 1/3 cup low-sodium chicken broth
Directions
- Preheat oven to 350° F.
- Cut zucchini in half lengthwise. Using a spoon
or melon baller, scoop out a hollow down the length
of the zucchini and discard that pulp.
- Place bread crumbs, oregano, pepper, tomatoes,
and lemon juice in a medium mixing bowl; squeeze with
your hands to moisten the mixture thoroughly.
- Divide the mixture evenly among the zucchini halves.
- Sprinkle with the cheese. Transfer to a casserole
just large enough to hold the zucchini; pour the chicken
broth around the zucchini, being careful not to pour
on top.
- Bake, uncovered, for approximately 40 minutes, or
until a knife inserted into the center goes in easily
and the zucchini are tender. Serve hot, warm or cold.
Cook’s Tip: If a casserole or baking dish
of the right size is unavailable, you can improvise
by molding aluminum foil around the zucchini, then placing
the container on a baking sheet.
Nutrient Analysis
Serves 6; 1/2 stuffed Zucchini per serving
|
Calories
|
111
|
|
Protein
|
4 g
|
|
Carbohydrates
|
21 g
|
|
Total Fat
|
2 g
|
|
Saturated Fat
|
1 g
|
|
Polyunsaturated Fat
|
0 g
|
|
Monounsaturated Fat
|
1 g
|
|
Cholesterol
|
1 mg
|
|
Sodium
|
198 mg
|
Reprinted with permission from the American Heart Association
Around The World Cookbook, Copyright © 1996 by
the American Heart Association. Published by Times Books,
a division of Random House, Inc.
|
