Baked Zucchini Squash
A flavorful baked zucchini dish filled with savory herbs, onion, green pepper, and a creamy yogurt topping, perfect for a healthy and satisfying meal or side dish.
Ingredients
Instructions
- Place the cut zucchini in a saucepan and add just enough water to cover.
- Bring to a boil and cook for 5 minutes or until barely tender.
- Drain and cool the zucchini.
- Scoop out the pulp from the zucchini and place it in a bowl, reserving the squash hulls.
- Mix the pulp with minced onion, chopped green pepper, salt, sugar substitute, allspice, and pepper.
- Stir in the plain low-fat yogurt and crushed saltine crackers.
- Stuff the mixture back into the reserved zucchini hulls.
- Dot the tops with butter.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until heated through and golden on top.
Nutrition & Diet Analysis (per serving)
616
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).