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    You are in: Home / Greek / Round 2 - Stuffed Zucchini Boats Recipe
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    Round 2 - Stuffed Zucchini Boats

    Average Rating:

    1 Total Reviews

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    • on June 19, 2010

      I liked these a lot, but my husband thought they were okay, I think, so I am giving them 4 stars. I use the stems from the mushrooms left from making Grilled Portobello Mushroom Sandwiches With Basil Aioli. They were a *little* salty, so I suggest watching how much salt you add (I might have added a little too much) because of the salt that's already in the olives and cheese. I used Panko breadcrumbs, and I forgot to put mozzarella cheese in the mixture (and didn't realize it until too late), so I just put it on top. While we were eating it, the topping kept sliding off the zucchini. My husband suggested to put half of the cheese on first (before the topping), and maybe that would help - I might do that next time. I served these with some ever-classy tater tots. Haha. I baked them at 375 for 25 minutes (on the top oven rack), and they were great. We ate them with Ranch dressing too. Thanks for posting! Made for Newest Zaar Tag.

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    Nutritional Facts for Round 2 - Stuffed Zucchini Boats

    Serving Size: 1 (126 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 90.5
     
    Calories from Fat 31
    34%
    Total Fat 3.4 g
    5%
    Saturated Fat 1.4 g
    7%
    Cholesterol 58.4 mg
    19%
    Sodium 137.0 mg
    5%
    Total Carbohydrate 10.0 g
    3%
    Dietary Fiber 1.4 g
    5%
    Sugars 2.4 g
    9%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    mushroom stems

    pimento stuffed olives

    italian seasoning

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