Asian Stuffed Zucchini Recipe

Name: Asian Stuffed Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium zucchini (about 8 inches); 1/2 cup uncooked long grain rice; 1 small onion, chopped; 1/2 medium green pepper, chopped; 1 garlic clove, minced; 1 tablespoon butter; 3/4 cup canned bean sprouts, rinsed, drained and chopped; 1/2 cup chopped cabbage; 1/4 cup chopped fresh mushrooms; 1-1/2 teaspoons soy sauce; 1/2 teaspoon salt; Dash pepper; 1/2 cup shredded cheddar cheese; 1/4 cup sliced almonds

Servings: persons

4 medium zucchini (about 8 inches)
1/2 cup uncooked long grain rice
1 small onion, chopped
1/2 medium green pepper, chopped
1 garlic clove, minced
1 tablespoon butter
3/4 cup canned bean sprouts, rinsed, drained and chopped
1/2 cup chopped cabbage
1/4 cup chopped fresh mushrooms
1-1/2 teaspoons soy sauce
1/2 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese
1/4 cup sliced almonds

1
Cut zucchini in half lengthwise; scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini cut side down in a baking dish. Fill dish with hot water to a depth of 1/4 in. Bake, uncovered, at 350u00b0 for 15-20 minutes or until tender. Drain; set aside. Cook rice according to package directions.
2
In a skillet, saute the onion, green pepper and garlic in butter until tender. Stir in the bean sprouts, cabbage, mushrooms, cooked rice, soy sauce, salt and pepper. Reduce heat; simmer, uncovered, for 5 minutes.
3
Spoon into zucchini shells; sprinkle with cheese and almonds. Place on an ungreased
4
. Bake, uncovered, at 350u00b0 for 20-25 minutes or until cheese is melted.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 medium zucchini (about 8 inches), 1/2 cup uncooked long grain rice, 1 small onion, chopped, 1/2 medium green pepper, chopped, and more.

Yes, Asian Stuffed Zucchini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asian Stuffed Zucchini

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