Photo: Mike Kenneally
Vegetarian Stuffed Zuchinni
11 ingredients
Serves 4
openrecipes
Italian Zuchinni stuffed with Aubergine and Tomato Risotto
Estimated Nutrition (whole recipe, rough)
711
Calories
21g
Protein
41g
Fat
68g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Water | 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
- 1 or 2 large zuchinni's
- Extra virgin olive oil
- 2 cloves of garlic, crushed or sliced
- 150g risotto rice
- approx 1 pint of water, freshly boiled
- 1 small onion, chopped
- 1 small aubergine, halved lengthways and sliced
- 5 or 6 roma tomatoes, diced
- 3 sprigs of fresh rosemary and thyme
- 20g pine nuts
- freshly 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 bbcgoodfood ·
Recipe sourced from
openrecipes