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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 April 01, 2007

      Not being a fan of sage, I followed the lead of one of the other reviewers and subbed cilantro which went nicely with the salsa. I made these up a day ahead and just reheated for dinner which worked out very well. THanks for posting.

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    • on April 05, 2006

      Great! Made a couple of substitutions-cilantro for the sage, corn for the peas and diced green chilis for the chili peppers. Baked for 35 minutes. This will be ideal for summer when the garden is overflowing with zucchini!

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    • on March 11, 2006

      The zucchini turned out tender, but the sage did not mix well with the other ingredients. A fine recipe, but overall I simply did not care for the taste.

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    • on July 15, 2004

      Excellent! This is the first time I did not precook zucchini before stuffing it. The squash was crispy tender, bright green and not bitter from overcooking. The stuffing had a delightful combination of flavors and colors. I made the recipe as directed using 4 - 7 oz squashes and baked them for 25 minutes. Great recipe!

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    Nutritional Facts for Stuffed Zucchini

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 250.7
     
    Calories from Fat 139
    55%
    Total Fat 15.5 g
    23%
    Saturated Fat 7.2 g
    36%
    Cholesterol 62.2 mg
    20%
    Sodium 315.6 mg
    13%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 2.0 g
    8%
    Sugars 3.2 g
    12%
    Protein 18.4 g
    36%

    The following items or measurements are not included:

    fresh sage

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