Stuffed Zucchini with Rice [Bulkbites.com]

• Servings: 2
• Time: 30 minutes

Zucchini is a true power vegetable, containing a lot of vitamins (A, C), magnesium, phytonutrients and dietary fibers. It lowers blood pressure, reduces the chance of heart attacks, lowers cholesterol and more. I find Zucchini already very tasty, but this recipe brings my food happiness it to the next level!

Nutrition

• calories: 647
• protein: 38
• carbs: 88
• fat: 17
• saturated fat: 2.59
• polyunsaturated fat: 1.26
• monounsaturated fat: 1.94
• cholesterol: 12
• sodium: 236
• potassium: 742
• dietary fiber: 6.06
• sugars: 7.22
• vitamin a: 39
• vitamin c: 33
• calcium: 217
• iron: 1
• magnesium: 0
• complex carbs: 74.72
• other fats: 11.21

Ingredients

• 1 large Squash, summer, zucchini, includes skin, raw
• 2.5 100g Minced Chicken
• 1 oz Cheese, parmesan, dry grated, reduced fat
• 1 medium Onions, raw
• 0.1 100g Spices, italian style
• 2 100g Rice, brown, long-grain, raw

Instructions

• Scoop out the seeds from the zucchini, so you have a "bowl" like shape, KEEP THE SEEDS!
• Cook the zucchini for 4-5 minutes (depending on its size) in water with some salt
• Cook your rice (you can use the water you just cooked your zucchini in)
• Sauté (bake) the onions in a pan, and add the minced chicken
• When the chicken is almost done, add the seeds you scooped out earlier and add the italian style spices
• Leave it on the fire until it's done, then fill your zucchini with the chicken mixture
• Sprinkle the cheese on top and put in a preheated oven (180C, 350F) until the cheese looks crisp (5-10 minutes)
• Put the rice and zucchini's on a plate and enjoy!