Vegetarian Stuffed Zucchini
Ingredients
The filling
-
1
medium
onion, chopped
-
4
stalks
celery, chopped
-
1
cup
carrots, chopped
-
2
cups
white beans
-
4
slices
gluten-free toast, chopped
-
1½
cups
Creamy Ranch Salad Dressing
The zucchini
Seasoning
Instructions
- Sauté the onion, celery, and carrots until tender and season lightly.
- Combine the sautéed vegetables with white beans, gluten-free toast, and Creamy Ranch Salad Dressing in a bowl.
- Prepare the zucchini by trimming the ends, cutting in half lengthwise, and scooping out the seeds.
- Place the zucchini halves cut side up in a lightly greased baking dish and season with Herbamare.
- Bake the zucchini at 425°F for 20 minutes.
- Lower the oven temperature to 350°F and drain excess water from the zucchini.
- Fill the zucchini with the stuffing, piling it high.
- Cover and bake for 20 minutes.
- Remove the cover and bake for an additional 10 to 20 minutes, depending on the thickness of the zucchini.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
300mg
Cholesterol
0mg
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