Since the beginning of this humble blog, I’ve stuffed quite a lot of veggies with, well, other veggies. Today, I am stuffing zucchini for the first time as part of my recipe contribution to Greatist.com.
Today, we are using zucchini, a quite glow-worthy centerpiece.
Zucchini: has only 36 calories and 10% of the recommended daily allowance of dietary fiber in just one cup, lowers cholesterol by attaching to bile acids and aiding in digesting fat, contributes to “regularity”, prevents cancer with its high antioxidant content, aids prostate health, is high in manganese (19% of the recommended daily allowance in one cup), lowers blood pressure, is anti-inflammatory with its vitamin A and C content, and prevents heart attack and stroke.
Here’s a brief GK history of stuffed vegetables:
Mint Pesto & Egg Stuffed Tomatoes
Mexican Stuffed Sweet Potatoes
Petite Portobello Pizzas (VIDEO)
Roasted Red Pepper & Goat Cheese Roll
Red Onion Stuffed Summer Squash
Jasmine Rice Stuffed Pepper (Turkish Style)
Note, none of those include zucchini. Instead of using eggplant as the shell, which seems to be a recurring theme, I instead use it in the stuffing.
Head over to Greatist to see the full recipe and instructions.
Bon Appetit!
xo Aylin
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