Photo: Stephanie Studer
Stuffed Zucchini by Campbell's Kitchen
8 ingredients
20 min + 40 min
4 servings
openrecipes
"When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes."
Estimated Nutrition (whole recipe, rough)
560
Calories
18g
Protein
22g
Fat
75g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 medium zucchini or baby eggplants
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 medium carrot, diced
- 1 cup cooked quick-cooking brown rice
- 1 1/2 cups Prego® Veggie Smart Smooth & Simple Italian Sauce
- 1/4 teaspoon dried oregano leaves, crushed
- 4 tablespoons grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes