Naturally Ella · by Erin Alderson
Buckwheat and Tomato Stuffed Zucchini
NUTRITION · PER SERVING—
CAL 13%·PRO 23%
CARBS 45G71% OF CAL
7G FIBER0G ADDED2G INTRINSIC36G OTHER2G TOTAL SUGAR
FAT 5G19% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Zucchini halves stuffed with buckwheat, tomatoes, garlic, basil, and mozzarella cheese, then baked. A vegetarian main with Mediterranean flavors.
main⚙️ food processor🥧 baking dish🔥 oven🌀 blendergluten freevegetarian
View the full recipe on Naturally Ella →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 medium zucchini
- 1 clove garlic
- 1 cup diced tomatoes*
- 3-4 basil leaves
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 cup cooked buckwheat
- 1-2 ounces shredded mozzarella cheese
At a glance
PER SERVING
CAL 13%·PRO 23%
CARBS 45G71% OF CAL
7G FIBER0G ADDED2G INTRINSIC36G OTHER2G TOTAL SUGAR
FAT 5G19% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 100mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 419mg
- Calcium
- 120mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 100MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.