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    You are in: Home / Recipes / Cheese Stuffed Zucchini Recipe
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    Cheese Stuffed Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Chef Zephyr's Note:

    Zucchini "boats" stuffed with a cheese custard. A great way to use zucchini & it's lacto-ovo vegetarian, and my omnivore husband loves it. Very mild flavor. I think it's a good basic recipe that can be played with. The size of the zucchini is the tricky part - sometimes too small, sometimes too big.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut zucchini in half lengthwise.
    2. 2
      Parboil zucchini in a large saucepan with boiling salted water to cover for 5 minutes.
    3. 3
      Drain & scoop out seeds without going through sides.
    4. 4
      Mix together cottage cheese, cheddar cheese, eggs and spices.
    5. 5
      Spoon cheese mixture into the zucchini halves. (Do not mound - it will run over) Place in a shallow baking pan.
    6. 6
      Bake at 350 degrees for 25 minute or until custard is set.
    7. 7
      When custard is done, you can sprinkle the zucchini with the bread crumbs and bake for 5 more minutes until the crumbs are toasty.

    Ratings & Reviews:

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    Nutritional Facts for Cheese Stuffed Zucchini

    Serving Size: 1 (308 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 236.3
     
    Calories from Fat 131
    55%
    Total Fat 14.5 g
    22%
    Saturated Fat 8.3 g
    41%
    Cholesterol 143.2 mg
    47%
    Sodium 733.4 mg
    30%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 2.1 g
    8%
    Sugars 3.8 g
    15%
    Protein 19.1 g
    38%

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