Baked Stuffed Vegetables Provencal
Basil and garlic flavor the bread crumbs used to fill the hollowed out vegetables in this hot side dish. It's a great dish to serve on a cool fall evening.
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
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If you like, use 8 ounces baby zucchini in place of the 1 medium zucchini or 1 baby eggplant in place of the Japanese eggplant. Cut baby zucchini lengthwise and use a paring knife to cut out a thin wedge of pulp lengthwise from each half. Cut each baby eggplant lengthwise and slightly scoop out.
Nutrition Facts
Per Serving:
322 calories; fat 26g; carbohydrates 21g; insoluble fiber 3g; protein 4g; sodium 688mg.