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Cheesy Broccoli-Stuffed Zucchini

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  • Prep 30 min
  • Total 50 min
  • Ingredients 8
  • Servings 4
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by Qué Rica Vida Cocina
Updated Mar 12, 2008
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Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 1/4 cup roasted red bell peppers (from a jar), drained, chopped
  • 2 boxes (10 oz each) frozen broccoli & cheese flavored sauce, thawed
  • 1 jar (4.5 oz) sliced mushrooms, drained
  • 2 zucchini (9 inches each) or 3 zucchini (7 inches each)
  • 1/2 cup Progresso™ plain bread crumbs
  • 2 tablespoons butter, melted

Directions

  •  
    1
    Heat oven to 350°F. In 10-inch skillet, heat oil over medium heat until hot. Add onion; cook and stir about 3 minutes or until tender. Add roasted peppers, broccoli & sauce and mushrooms; cook 2 to 3 minutes, stirring occasionally, until broccoli is crisp-tender.
  •  
    2
    Cut each zucchini in half lengthwise. Scoop out center, leaving 1/4-inch shell. Spoon broccoli mixture into each zucchini half. Place in ungreased 12x8-inch (2-quart) glass baking dish.
  •  
    3
    In small bowl, mix bread crumbs and melted butter. Sprinkle over stuffed zucchini. Cover with foil.
  •  
    4
    Bake 20 minutes. Uncover; bake 8 to 12 minutes longer or until topping is golden brown and vegetables are tender.

Nutrition Information

250 Calories, 13g Total Fat, 7g Protein, 27g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
6g
29%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
870mg
36%
Potassium
340mg
10%
Total Carbohydrate
27g
9%
Dietary Fiber
5g
21%
Sugars
7g
Protein
7g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
60%
60%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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