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Nutrition Facts
Serving Size 381 g
(Approx. 2 Servings)
Amount Per Serving
Calories 220 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 230 mg 10%
Total Carbohydrate 22 g 7%
Dietary Fiber 6 g 24%
Sugars 11 g
Protein 12 g
Vitamin A 15% Iron 6%
Vitamin C 60% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Stuffed Zucchini Boats

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
2  People


Recipe makes 2 Servings

2 zucchini, cut in half lengthwise
1 Tbsp olive oil
1/2 small white onion, chopped
2 garlic, minced
1 small purple eggplant
1 small tomato, diced
1/2 cup(s) shredded mozzarella
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Scoop centers out of the zucchini halves to create boats. Set aside.
Preheat grill to medium-high.
Meanwhile, heat olive oil in a large non-stick skillet on medium-high.
Add onions until they become translucent, then add garlic and continue to cook 1 minute.
Add remaining vegetables and cook 8 to 10 minutes until eggplant is tender.
Fill zucchini boats with vegetable filling and top with cheese.
Grill until cheese is melted.
Serve immediately.



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