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Stuffed zucchini with rice and mushroom

A recipe by .

 
Stuffed zucchini with rice and mushroom
 
One serving costs about $2.25

$2.25 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 lunch,main course,main dish,dinner
spoonacular Score:73%

Spoonacular Score: 73%

 

Stuffed zucchini with rice and mushroom might be just the main course you are searching for. This recipe makes 4 servings with 501 calories, 21g of protein, and 17g of fat each. For $2.1 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of cheese, oil, zucchinis, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes about 45 minutes. Similar recipes include Mushroom Stuffed Zucchini With Parmesan Panko Topping, Mushroom and Rice Stuffed Squash, and Rice-and-Dill-Stuffed Zucchini.

Ingredients

Servings:
5.29 oz
5.29 oz cheese
cheese
1 Tbsp
1 Tbsp flour
flour
2 cloves
2 cloves garlic
garlic
14.11 oz
14.11 oz mushroom
mushroom
1 Tbsp
1 Tbsp oil
oil
some
some bell pepper
bell pepper
1
1  red onion
red onion
8.82 oz
8.82 oz rice
rice
some
some salt
salt
1 cup
1 cup tomato sauce
tomato sauce
4 small
4 small fresh zucchinis
fresh zucchinis
5.29 oz cheese
5.29 oz
cheese
1 Tbsp flour
1 Tbsp
flour
2 cloves garlic
2 cloves
garlic
14.11 oz mushroom
14.11 oz
mushroom
1 Tbsp oil
1 Tbsp
oil
some bell pepper
some
bell pepper
1  red onion
1
red onion
8.82 oz rice
8.82 oz
rice
some salt
some
salt
1 cup tomato sauce
1 cup
tomato sauce
4 small fresh zucchinis
4 small
fresh zucchinis


Instructions

Read the detailed instructions on myzucchinirecipes.com

Price Breakdown

Cost per Serving: $2.25
Ingredient
150 grams cheese
1 tablespoon flour
2 cloves garlic
400 grams mushroom
1 tablespoon oil
some bell pepper
1 red onion
250 grams rice
1 cup tomato sauce
4 smalls fresh zucchinis
Price
$1.61
$0.01
$0.13
$2.22
$0.04
$1.50
$0.37
$0.80
$0.96
$1.35
$8.99

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you are concerned about BPA-linings in canned products, look for tomato products packaged in glass, as acidic foods like tomatoes are more likely to leach BPA from the lining. You might also look for low-sodium versions or the label "no salt added" to cut down on unnecessary sodium.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • get more health tips

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • get more cooking tips

Green Tips

  • According to the Non-GMO Project, about 90% of the canola oil in the United States is made from genetically modified rapeseed, so if this issue is important to you be sure to buy certified organic or certified GMO-free canola oil!

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
510k Calories
20g Protein
17g Total Fat
69g Carbs
31% Health Score
Limit These
Calories
510k
26%

Fat
17g
27%

  Saturated Fat
8g
53%

Carbohydrates
69g
23%

  Sugar
12g
13%

Cholesterol
39mg
13%

Sodium
769mg
33%

Get Enough Of These
Protein
20g
41%

Vitamin C
125mg
152%

Vitamin A
3210IU
64%

Manganese
1mg
58%

Vitamin B2
0.81mg
47%

Phosphorus
442mg
44%

Vitamin B6
0.76mg
38%

Selenium
25µg
36%

Vitamin B3
6mg
33%

Calcium
332mg
33%

Potassium
1142mg
33%

Copper
0.63mg
32%

Vitamin B5
3mg
30%

Folate
106µg
27%

Fiber
6g
24%

Zinc
3mg
21%

Vitamin E
2mg
20%

Magnesium
78mg
20%

Vitamin B1
0.27mg
18%

Iron
2mg
16%

Vitamin K
14µg
14%

Vitamin B12
0.35µg
6%

Vitamin D
0.43µg
3%

covered percent of daily need

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