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Zucchini Timbales Recipe

Author: Sunset SEPTEMBER 2002

Nutrition

Cal/Serving: 239
Daily Value: 12%
Servings: 6

Vegetarian
Fat17g26%
Saturated4g18%
Trans0g0%
Carbs16g5%
Fiber4g17%
Sugars9g0%
Protein8g16%
Cholesterol6mg2%
Sodium406mg17%
Calcium184mg18%
Magnesium63mg16%
Potassium899mg26%
Iron2mg10%
Zinc1mg9%
Vitamin A1485IU30%
Vitamin C57mg94%
Thiamin (B1)0mg11%
Riboflavin (B2)0mg16%
Niacin (B3)2mg11%
Vitamin B60mg25%
Folic Acid (B9)80µg20%
Vitamin B120µg2%
Vitamin D0µg0%
Vitamin E3mg15%
Vitamin K32µg40%
Fatty acids, total monounsaturated11g0%
Fatty acids, total polyunsaturated2g0%
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3

INGREDIENTS

  • About 1 1/2 ounces crusty Italian or French bread
  • 3 pounds zucchini
  • 1/4 to 1/2 cup olive oil
  • 3 cloves garlic, peeled and minced
  • 1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried oregano leaves
  • About 1/2 teaspoon salt
  • About 1/4 teaspoon pepper
  • 1/2 cup grated parmesan cheese
  • 4 firm-ripe tomatoes (6 oz. each)
  • Fresh oregano sprigs (optional), rinsed

Recipe Details

Servings 6 servings