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I CAME UP WITH this recipe after being challenged to find different ways to cook this plentiful summer vegetable. At first, I decided to add zucchini to my meat loaf recipe...then it occurred to me to reverse the process and put the meat loaf into the zucchini! It was an instant hit. -Ruth Fluckiger, Tolland, Connecticut
Nutritional Facts 1 serving (2 each) equals 586 calories, 26 g fat (12 g saturated fat), 94 mg cholesterol, 1,465 mg sodium, 50 g carbohydrate, 6 g fiber, 38 g protein.
Originally published as Stuffed Zucchini in Reminisce Extra August 1998, p47
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Reviewed on Aug. 21, 2010 by dasher52
I did increase the temp. to 375 for 45 to 50 min. and it turned out excellent. I would for sure make this again.
Reviewed on Jul. 15, 2009 by cardinal79
325 is too low for this recipe. Mine hardly cooked at all after 30 minutes @ 325. next time use 400
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