Stuffed Eggplant and Zucchini Recipe | Yummly

Stuffed Eggplant and Zucchini

O MEU TEMPERO
13Ingredients
50Minutes
330Calories
Read Directions
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Description

These vegetable "boats" are a lovely way to serve eggplant and zucchini at a summer garden party. And because the vegetables are filled with a hearty meat filling, they can be the main part of a light dinner, accompanied by a salad, or served as a first course for a more formal meal. So that nothing is wasted, the scooped out flesh is incorporated into the filling, which is redolent with onion, garlic, ground ginger, and chopped cilantro.

Ingredients

US|METRIC
  • 1 eggplant
  • 1 zucchinni
  • lemon juice (to taste)
  • olive oil
  • onion (chopped)
  • 1 garlic clove (minced)
  • 120 grams ground meat (pork and beef)
  • 2 tomatoes
  • 1 teaspoon ginger powder
  • 1 tablespoon chopped coriander
  • salt (to taste)
  • ground white pepper (freshly, to taste)
  • grated cheese (to taste)
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    Directions

    1. Preheat oven to 180°C (approximately 350°F).
    2. Cut eggplant and zucchini in half lengthwise and scrape out inner flesh, being careful to leave exterior walls.
    3. Brush with lemon juice. Set aside hollowed out eggplant and zucchini halves.
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    NutritionView More

    330Calories
    Sodium19% DV450mg
    Fat25% DV16g
    Protein35% DV18g
    Carbs11% DV33g
    Fiber48% DV12g
    Calories330Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat4g20%
    Trans Fat0.5g
    Cholesterol40mg13%
    Sodium450mg19%
    Potassium1460mg42%
    Protein18g35%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber12g48%
    Sugars13g26%
    Vitamin A30%
    Vitamin C90%
    Calcium10%
    Iron15%

    * 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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