Stuffed Zucchini and other vegetables - quick version
Rinse cored zucchini, tomatoes in salt water
Eggplant needs to be soaked in saltwater and cooked
Mix together stuffing: meat, rice, 1 lemon, spices, 1 1/2 can tomato sauce
Stuff zucchinis tomatoes, eggplant
Pile zucchini in pot standing upright with tomatoes and eggplant on top
Add 1 1/2 cup tomato sauce, 1 lemon, 1 1/2 cup water
Add fresh garlic cloves
Cover pot and cook to a slow boil
Cook 3-4 hours or more
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (197g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 349 | ||
Calories from Fat: 42 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.6g | 6 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 98.3mg | 30 % | |
Sodium 108.2mg | 4 % | |
Potassium 500.7mg | 13 % | |
Total Carbohydrate 37g | 11 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 36.4g | ||
Protein 36.2g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 349
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