ZUCCHINI*****Stuffed Zucchini (Zucchine Ripiene)

By Unblond1

Ingredients

• 1 - 2 zucchini, small, unpeeled & cut in 3/4" slices (rounds or lengthwise)- about 10-12 ounces
• 6 tbsp. panko
• 10 grams shredded parmigiano reggiano
• 1 clove garlic, minced or grated
• 1 tbsp. parsley or basil chopped
• 1 tbsp. EVOO
• grated nutmeg, to taste - DON'T FORGET THIS
• salt and freshly ground black pepper

Details

Servings 2

Preparation

Step 1

* *Mix* panko, cheese, herbs, garlic, salt, pepper and nutmeg. *Moisten* with olive oil. (At this point, you may refrigerate the topping mixture for one to several days.)

* *Place* zucchini slices in oiled baking dish and sprinkle LIGHTLY with pepper. *Top* each round with breadcrumb mixture.

* *Bake* for 30 to 40 minutes at 350° until top is browned.

Nutrition Facts - 2 Servings

Calories 150.7
Total Fat 8.8 g
Saturated Fat 2.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 5.0 g
Cholesterol 4.2 mg
Sodium 53.7 mg
Potassium 436.1 mg
Total Carbohydrate 16.2 g
Dietary Fiber 2.8 g
Sugars 3.6 g
Protein 4.0 g