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    You are in: Home / Recipes / Stuffed, Baked Zucchini With Tomatoes and Rice Recipe
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    Stuffed, Baked Zucchini With Tomatoes and Rice

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Oolala's Note:

    This uses about a cup of leftover, cooked rice in addition to tomatoes, garlic, oregano, Parmesan cheese, and cayenne pepper, From a 1986 sisterhood of Temple Beth Ahm called Cooking Up Something Special, This was submitted by Carol Stromeyer.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the zucchinis in half lengthwise.
    2. 2
      Cook them in a skillet with a small amount of water until just tender, about 5 minutes.
    3. 3
      Drain; cool; scoop out seeds.
    4. 4
      Saute garlic in the hot butter until golden and discard the garlic. To this butter, add the onion and saute until golden.
    5. 5
      Add tomato, rice, oregano, cayenne, and salt; mix well.
    6. 6
      Lightly sprinkle the zucchini halves with salt.
    7. 7
      Fill the zucchini with the mixture and top with grated cheese.
    8. 8
      Arrange the zucchini in a single layer in a buttered baking dish.
    9. 9
      Bake, uncovered, at 450 degrees F. for 15 minutes and then brown under broiler.

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    Nutritional Facts for Stuffed, Baked Zucchini With Tomatoes and Rice

    Serving Size: 1 (305 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 334.0
     
    Calories from Fat 165
    49%
    Total Fat 18.3 g
    28%
    Saturated Fat 11.3 g
    56%
    Cholesterol 48.0 mg
    16%
    Sodium 646.0 mg
    26%
    Total Carbohydrate 35.9 g
    11%
    Dietary Fiber 3.2 g
    13%
    Sugars 5.0 g
    20%
    Protein 8.3 g
    16%

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