This little stuffed zucchini salad packs a powerful flavor punch

Zucchini

I’m all about salads; I got it from my dad. He made the best dressing ever. I try different things with salads every now and then to change it up. Vegetable stuffed zucchini is easy to make, low-calorie, vegan, gluten-free and very delicious!

Makes: 4 servings
Total Time:  30 minutes, cook time: 20 minutes, prep time: 10 minutes

Ingredients

Bell peppers.jpg

  • 2 medium zucchini, halved
  • 1 cup of bell peppers (any color), chopped
  • 1 tomato, sliced into four parts
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon aged balsamic vinegar
  • 1/4 cup onions, chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 cup parsley, finely chopped
  • 1 small garlic clove, minced
  • Salt and pepper, to taste
  • Optional: additional basil for garnish

Directions

  1. Preheat your oven to 400 degrees F.
  2. Wash the zucchini and slice off each end.
  3. Halve each zucchini and scrape out the pulp using a spoon.
  4. Wash and chop the peppers.
  5. Wash the tomato and slice the ends off, and slice the remaining tomato into four parts.
  6. Coarsely chop the pulp and transfer it to a bowl.
  7. Place the zucchini on a baking sheet sprayed lightly with cooking spray and bake for 10 minutes.
  8. While the zucchini’s baking, add the olive oil, basil, parsley, garlic, onion, chopped peppers, tomato slices and chopped zucchini pulp. Stir well to coat.
  9. Stuff each zucchini with the mixture, except for the tomatoes.
  10. Add one tomato to the top of each zucchini and bake for an additional 10 minutes.
  11. Let cool and then serve.

Approximate nutrition information for one serving size (Based on brands and amounts used in this recipe)

  • Calories: 60
  • Fat: 3.5g
  • Carbohydrates: 8g
  • Protein: 1.2g

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