Beef Stuffed Zucchini - 11g Carbs, 2.9g Fiber, 4.9g Sugar
From: www.peakmarket.com
2 lb zucchini
2/3 cup beef broth
2 cloves garlic, minced
1 tsp dried basil
1/2 lb extra lean ground beef
2 tsp cornstarch
1 medium tomato, coarsely chopped
1/3 cup mozzarella cheese, grated
Halve zucchini lengthwise. In a large skillet; bring 1/3 cup (75 ml) broth, garlic and basil to a boil over medium-high heat. Add zucchini halves, skin side up. Cook for 5 minutes. Remove zucchini; cool. Use a spoon to scoop out flesh leaving a shell. Chop flesh. In a small bowl; combine remaining broth with cornstarch. Brown and crumble beef in skillet. Add chopped zucchini and cornstarch mixture. Cook until thickened. Add tomato to beef mixture. Place zucchini halves on foil-lined baking sheet. Fill with zucchini mixture and sprinkle with mozzarella. Broil until the cheese is melted about 2 to 3 minutes.
Serves: 4
Serving Size: 367 g
Nutrition per Serving: 181 Calories, 57 Calories from Fat, 6.3g Total Fat. 3g Saturated Fat, 0.1g Trans Fat, 48mg Cholesterol, 11g Total Carbs, 2.9g Dietary Fiber, 4.9g Sugars, 21.3g Protein -- Vitamin A 10% - Vitamin C 76% - Calcium 11% - Iron 17%
Nutrition Grade: A
Good points:
High in niacin
High in phosphorus
High in potassium
High in riboflavin
High in selenium
Very high in vitamin B6
High in vitamin B12
Very high in vitamin C
High in zinc
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