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Corn and Ricotta Stuffed Zucchini
HAVOC IN THE KITCHEN11Ingredients
50Minutes
710Calories
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Ingredients
US|METRIC
10 SERVINGS
- 5 medium zucchini
- 1 Tbsp. butter oil
- 2 shallots (small, finely sliced)
- 3 garlic cloves (finely chopped)
- 1 Tbsp. summer savory (fresh)
- 1 Tbsp. fresh oregano
- salt (to taste)
- red pepper (to taste)
- 15 cups ricotta
- hard cheese (optional)
- 2 cups frozen corn (thawed)
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NutritionView More
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710Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories710Calories from Fat440 |
| % DAILY VALUE |
| Total Fat49g75% |
| Saturated Fat30g150% |
| Trans Fat |
| Cholesterol190mg63% |
| Sodium400mg17% |
| Potassium780mg22% |
| Protein43g |
| Calories from Fat440 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A45% |
| Vitamin C40% |
| Calcium80% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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