Mushroom and Spinach Stuffed Zucchini
60 mins (prep 30, cooking 30)
19 ingredients
3 servings
Rich and savory with portabella mushrooms and spinach, combined with rice, sherry,olive oil,and dill, this makes a dramatic filling for zucchini boats. Another winner from the Moosewood Restaurant Low-Fat Favorites Cookbook.

Categories:  <-60-mins , mushroom , pasta,-rice-and-grains , rice , low-sat.-fat , low-carb , low-in... , time-to-make , low-protein , low-cholesterol , low-calorie , main-dish , vegetarian , squash , vegetable , healthy-2 ,
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Serving Size (294.53 g)
Servings 3
Amount per Serving
Calories 79.42 Calories from Fat 23.76
% Daily Value *
Total Fat 2.64g 12.16%
Saturated Fat 0.38g 5.63%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 620.33mg 77.54%
Total Carbohydrate 9.61g 9.61%
Dietary Fiber 3.43 g 41.18%
Sugars 4.94 g %
Protein 9.01g 54.05%
Vitamin A 4430.63IU% Vitamin C 18.25mg%
Calcium 54.79mg% Iron 2.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium zucchini, minced onion, cloves garlic, chopped, dried dill, dry sherry, cooked brown rice, vegetable juice, grated fontina cheese