Stuffed Zucchini

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* Exported from MasterCook *

 

Stuffed Zucchini

 

Recipe By :Vibrant Life Online

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1/2 medium onion -- chopped

1 clove garlic -- minced

1 tablespoon oil

1 cup pecans -- coarsely chopped

juice of half a lemon

1 tablespoon dried parsley flakes

1/2 teaspoon salt

1 cup cooked brown rice

6 small or 3 large zucchini or summer squash

2 cups tomato juice

 

Sauté onion and garlic in oil until soft. Stir together onion, garlic, nuts,

lemon juice, parsley flakes, salt, and rice. Cut zucchini in half lengthwise,

and scoop out pulp and seeds. Reserve removed pulp and seeds for another

purpose. Salt zucchini cavity lightly and stuff with nut filling. Arrange in a

9 " x 13 " casserole, and carefully pour tomato juice around zucchini. Bake

covered in a 350°F oven for 45 minutes or until squash is tender.

 

Note: This filling is good for cabbage rolls, green peppers, eggplant, and

stuffed tomatoes or onions.

 

Source:

" http://www.vibrantlife.com/index.html "

 

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Per Serving (excluding unknown items): 222 Calories; 15g Fat (56.4% calories

from fat); 5g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol;

478mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 5663 0