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    You are in: Home / Recipes / Chilled Greek Zucchini Recipe
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    Chilled Greek Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 36 mins

    2 hrs 30 mins

    6 mins

    Georgia Girl's Note:

    This looks lovely, tastes great, and is easy to make---what else could you ask for??? Try it, you'll like it!!!!!!!

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    Units: US | Metric

    for garnish


    1. 1
      Steam the whole zucchinis for 6 minutes.
    2. 2
      Halve the zucchinis lengthwise and let cool for 5 minutes.
    3. 3
      Scoop out the center pulp and seeds leaving a 1/4 inch thick shell.
    4. 4
      Salt lightly, sprinkle with lemon juice, and place in the refrigerator for 30 minutes.
    5. 5
      Place the drained tuna in a small bowl and flake with a fork.
    6. 6
      Add the next nine ingredients and mix thoroughly.
    7. 7
      Fill the chilled zucchini with the tuna mixture.
    8. 8
      Cover and chill for at least two hours before ser- ving.
    9. 9
      Garnish the plate with the parsley sprigs, cherry tomatoes and lemon wedges.

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    Ratings & Reviews:

    • on December 03, 2004


      I made two sets of these- one with extra cheese, without tuna, and one with the tuna. Both were really good! I also left out the olive oil in both recipes, and cut the mayo in half. I'll make these again. The ones with tuna would be a great for a whole, light meal and I think the ones without tuna would be a nice side for lamb. Yummy! Thanks Georgia Girl. (I'm from Georgia too, so I KNEW your recipe would be good!)

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    Nutritional Facts for Chilled Greek Zucchini

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 182.1
    Calories from Fat 95
    Total Fat 10.6 g
    Saturated Fat 3.1 g
    Cholesterol 33.3 mg
    Sodium 920.8 mg
    Total Carbohydrate 8.7 g
    Dietary Fiber 2.0 g
    Sugars 3.1 g
    Protein 14.7 g

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