Stuffed Zucchini With Fresh Tomato Recipe

Name: Stuffed Zucchini With Fresh Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium zucchini (1 1/2 lb.); 1/2 c. butter; 3 cloves garlic, split; 1 medium onion, chopped; 1 c. chopped fresh tomato, skin removed; 1 c. cooked rice; 1 tsp. oregano leaves (dried); 1 tsp. salt; 1/2 tsp. cayenne; 3/4 c. Parmesan cheese, grated

Servings: persons

6 medium zucchini (1 1/2 lb.)
1/2 c. butter
3 cloves garlic, split
1 medium onion, chopped
1 c. chopped fresh tomato, skin removed
1 c. cooked rice
1 tsp. oregano leaves (dried)
1 tsp. salt
1/2 tsp. cayenne
3/4 c. Parmesan cheese, grated

1
Wash zucchini; cut off stems.
2
Cut each in half crosswise. In a small amount of boiling water with 1/2 teaspoon salt in a large saucepan, cook zucchini, covered, for 5 minutes, or until just tender.
3
Drain well; cool and scoop out seeds.
4
In skillet, melt butter.
5
Saute garlic until golden; lift out and discard. Add onion; saute, stirring, until golden.
6
Add tomato, rice, oregano, salt and cayenne.
7
Toss with fork to mix well.

671

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 10 ingredients. The key ingredients include: 6 medium zucchini (1 1/2 lb.), 1/2 c. butter, 3 cloves garlic, split, 1 medium onion, chopped, and more.

Yes, Stuffed Zucchini With Fresh Tomato 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.

Stuffed Zucchini With Fresh Tomato

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