Stuffed Zucchini #2
Description
This International dessert features C White wine, Tomatoes, diced 1 Cube vegetable bouillon, Bacon, crumbled 1/4 teaspoon Mint leaves. It delivers aromatic, well-seasoned taste, smooth, comforting richness. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Trim ends off zucchini; cut in half lengthwise; scoop out centers, leaving 1/4" around skins. Combine zucchini centers in fry pan with all other ingredients except eggs and parsley. Saute 30 minutes. Place zucchini in baking dish; stuff with rice-vegetable mix; spoon any extra around zucchini; cover with foil. Bake for 20 minutes at 350 degrees. Prick holes in foil for steam to escape. Beat together eggs and parsley; pour over stuffed zucchini; recover and continue cooking 10 more minutes
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Brown rice 3 Eggs
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 469.8kcal
- % Daily Value *
- Total Fat 26.6g41%
- Saturated Fat 8.7g44%
- Cholesterol 27.6mg10%
- Sodium 1053.6mg44%
- Total Carbohydrate 30.4g11%
- Dietary Fiber 4.4g18%
- Sugars 5.9g
- Protein 27.0g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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