Zucchini Stuffed with Israeli Couscous Recipe

Zucchini Stuffed with Israeli Couscous Recipe
14 Ingredients
  • 4 medium zucchini
  • 5 tablespoons olive oil, divided
  • 2 leeks, white parts and light green sliced thin and thoroughly cleaned
  • 2 tablespoons butter
  • 8 ounces Israeli couscous (do not substitute regular couscous!)
  • 1 3/4 cups vegetable broth (a clear type, not a thick soup)
  • 1 bay leaf
  • 2 cloves garlic, thinly sliced
  • 1 28 ounce can crushed tomatoes
  • Zest of one lemon (Meyer lemon if possible)
  • 1/8 teaspoon chili flakes
  • 1/2 cup homemade breadcrumbs, toasted in a skillet with butter
  • Handful of flat-leaf (Italian) parsley leaves
  • 1/2 cup feta cheese, crumbled
Chronic Conditions
Neutral/Ok
More Helpful
Neutral/Ok
Consume Less
Neutral/Ok
Helpful
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Helpful
Neutral/Ok
Neutral/Ok
Nutrition
259
13% daily value
10 servings
                                       
                                            balanced, vegetarian
     

Fat

18% 12

Saturated

19% 4

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

11% 33

Carbs (net)

- 29

Fiber

17% 4

Sugars

- 7

Sugars, added

- 0

Protein

15% 7

Cholesterol

4% 13

Sodium

11% 276

Calcium

11% 110

Magnesium

12% 51

Potassium

12% 544

Iron

14% 2

Zinc

9% 1

Phosphorus

20% 138

Vitamin A

8% 68

Vitamin C

32% 29

Thiamin (B1)

18% 0

Riboflavin (B2)

18% 0

Niacin (B3)

17% 3

Vitamin B6

28% 0

Folate equivalent (total)

15% 60

Folate (food)

- 52

Folic acid

- 4

Vitamin B12

6% 0

Vitamin D

19% 3

Vitamin E

16% 2

Vitamin K

38% 46

Sugar alcohols

- 0

Water

- 213
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