Jenny Craig Vegetable Stuffed Zucchini
Elevate your dinner game with this delightful Jenny Craig Vegetable Stuffed Zucchini recipe, a nutritional powerhouse that's as delicious as it is wholesome. Perfect for a healthy and flavorful meal, this dish features tender zucchini boats filled with a savory medley of finely chopped vegetables, including bell pepper, grated carrot, baby spinach, and juicy canned tomatoes. Enhanced by aromatic garlic, Italian seasoning, and the satisfying crunch of breadcrumbs mixed with Parmesan cheese, these stuffed zucchinis are baked to perfection for a golden, bubbling finish. Ready in just 45 minutes, this low-calorie, nutrient-packed recipe is ideal for health-conscious foodies looking to enjoy a satisfying vegetarian dinner. Serve as a main dish or pair with your favorite protein for a complete meal!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 0.5 medium red bell pepper, finely diced
- 1 medium carrot, finely grated
- 1 cup baby spinach, chopped
- 2 cloves garlic, minced
- 0.5 cup canned diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Wash the zucchinis thoroughly and cut them in half lengthwise. Scoop out the flesh using a spoon, leaving a border around the edges to create a hollow shell. Reserve the scooped-out flesh and finely chop it.
Place the zucchini halves on a baking sheet lined with parchment paper or lightly greased with cooking spray.
Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.
Add the red bell pepper, grated carrot, baby spinach, minced garlic, and the reserved chopped zucchini flesh to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender.
Stir in the canned diced tomatoes, Italian seasoning, salt, and black pepper. Allow the mixture to cook for another 2-3 minutes, stirring occasionally. Remove the skillet from heat.
Mix the breadcrumbs and grated Parmesan cheese into the vegetable mixture.
Stuff each zucchini half generously with the vegetable filling, pressing it down slightly to pack it in.
Bake the stuffed zucchinis in the preheated oven for 20-25 minutes, or until the zucchinis are tender and the tops are slightly golden.
Remove from the oven and let cool for a few minutes before serving.
Serve warm and enjoy your healthy vegetable-stuffed zucchinis!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 9705 mg | 422% | |
| Total Carbohydrate | 105.8 g | 38% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 69.1 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2740 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
