Recipe serves: 4
| Prep Time | 20 min |
|---|---|
| Cook Time | 35 min |
Nutritional Information
| Serving Size 1 serving | |
| Amount Per Serving | |
| Calories | 150 |
| Calories from Fat | 80 |
| Total Fat | 9 g |
| Saturated Fat | 2.5 g |
| Trans Fat | 0 g |
| Cholesterol | 5 mg |
| Sodium | 220 mg |
| Total Carbs | 13 g |
| Dietary Fiber | 4 g |
| Sugars | 6 g |
| Protein | 7 g |
| Vitamin A | 30 % |
| Vitamin C | 120 % |
| Calcium | 15 % |
| Iron | 6 % |
Stuffed Zucchini
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Ingredients
- 5 medium zucchini
- 3 Tbsp. I Can't Believe It's Not Butter!® Spread
- 1 medium onion, chopped
- 1 small red bell pepper, finely chopped
- 3 cloves garlic
- 1/2 tsp. dried oregano leaves
- 1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.
- Meanwhile, coarsely chop remaining zucchini and pulp. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
- Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.
- Also terrific with I Can't Believe It's Not Butter!® Mediterranean Blend spread. Cost per recipe*: $7.03. Cost per serving*: $1.76. *Based on average retail prices at national supermarkets.
