Yaya's Stuffed Zucchini Bake

30 mins (cooking 30)
11 ingredients
12 servings
These make a wonderful vegetarian meal. You can even add some crumbled tofu to the filling for protein. Note: I have tried skipping the pre-boiling stage but I found that it was really important for bringing out the sweetness of the zucchini (which can often have a bitter tinge) and to maintain the lovely texture of this dish.

Categories:  side-dish , <-30-mins , kosher , vegetarian , brunch , squash , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (18.78 g)
Servings 12
Amount per Serving
Calories 93.02 Calories from Fat 61.02
% Daily Value *
Total Fat 6.78g 125.13%
Saturated Fat 1.43g 86.09%
Trans Fat 0.0g %
Cholesterol 1.48mg 5.92%
Sodium 110.98mg 55.49%
Total Carbohydrate 6.63g 26.52%
Dietary Fiber 0.31 g 14.91%
Sugars 0.31 g %
Protein 1.54g 36.98%
Vitamin A 13.75IU% Vitamin C 0.0mg%
Calcium 13.35mg% Iron 0.39mg%
*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:
fresh parsley, dry breadcrumbs, dash salt, dash pepper