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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on January 21, 2011

      This was very easy to put together and tasted great...I made the following changes/additions simply because of what I had in the frige...added about 1/3 cup cooked brown rice to the filling mixture and a few splashes of veggie stock, used a Mexican blend of cheeses in the filling and on top of the zukes. Next time, I will skip the lemon juice as I didn't care for the tang. But, I didn't measure exactly...I just squeezed the lemon over the pan so I may have added too much. Thanks for a great recipe!

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    • on June 28, 2008

      I made this and added some ground meat to it as well. Was quite tasty. Made for ZWT4 the Chic Chefs

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    • on June 25, 2008

      Delicious recipe. I like that you can get it ready and then just pop it in the oven 20 minutes before serving. 20 minutes is just the right time - there is still a bit of crunch to the Zucchini. I cut back on the cheese and made only 1 zucchin. Will make this again & again Thanks for posting it

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    • on June 15, 2008

      Ok. I just picked some baby zucchini from the morning garden this morning and followed this recipe exactly. I had some "baby" zucchini so this was personal little zucchini and made perfect "canoes". Added some fresh mushrooms, the pepper, all of it! Wow, and outstanding "perfect' recipe that was easy and great tasting. I did add a bit of salt and pepper but so good. It would not of even needed it really. Oh yum! Thank you so much! Made for *ZWT4* June 2008.

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    Nutritional Facts for Stuffed Zucchini

    Serving Size: 1 (237 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 205.0
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 9.0 g
    Cholesterol 40.1 mg
    Sodium 205.0 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 3.1 g
    Sugars 7.6 g
    Protein 8.8 g

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