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    You are in: Home / Recipes / Jenny Craig Vegetable-Stuffed Zucchini Recipe
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    Jenny Craig Vegetable-Stuffed Zucchini

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    jenjie's Note:

    Tasty and diet-friendly

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place whole zucchini in a large saucepan with enough water to cover.
    2. 2
      Bring to a boil.
    3. 3
      Cover, reduce hear.
    4. 4
      Simmer 4-6 minutes or until crisp-tender.
    5. 5
      Drain and let cool.
    6. 6
      Cut zucchini in half lengthwise.
    7. 7
      Scoop out pulp, leaving 1/4 inch thick shells.
    8. 8
      Chop pulp.
    9. 9
      Reserve shells.
    10. 10
      Combine zucchini pulp, tomato, green pepper, onion and spices.
    11. 11
      Spoon into zucchini shells.
    12. 12
      Place in 13x9x2 baking dish.
    13. 13
      Bake, uncovered, at 400 for 15 minutes.
    14. 14
      Sprinkle with cheese.
    15. 15
      Bake an additional 5 minutes or until cheese melts.

    Ratings & Reviews:

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    Nutritional Facts for Jenny Craig Vegetable-Stuffed Zucchini

    Serving Size: 1 (126 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 22.2
     
    Calories from Fat 2
    32%
    Total Fat 0.2 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 83.6 mg
    3%
    Total Carbohydrate 4.7 g
    1%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.5 g
    10%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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