Beef / Pork

Burgii stuffed zucchini is for Dinner.

Burgii stuffed zucchini takes several minutes to prepare.

Burgii stuffed zucchini takes several minutes to cook.

Burgii stuffed zucchini makes 12 servings.

The ingredients for Burgii stuffed zucchini are:

6 medium Summer Squash
16 oz Pork, fresh, ground, raw
1 serving Goya Chorizo (1 Link) (by 7DUSTED)
1 cup, chopped Onions, raw
2 clove Garlic
1 large Egg, fresh, whole, raw
30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
1 large whole (3" dia) Red Ripe Tomatoes
1 cup Cheddar Cheese, Kroger shredded Sharp Cheddar
2 serving Cheese, Kraft Natural Cheese Mexican Style Four Cheese (svg = 1/4 cup/28g)
1 cup Cheese - Kraft Mozzerella Shredded
2 tsp Garlic powder

Here is how you make Burgii stuffed zucchini:

Halve squash lengthwise. Steam/nuke until soft enough to scoop out center. Brown ground pork and chopped chorizo with garlic and onion. Add chopped tomato, squash centers, saute. Stir in panko and whisked egg. Stir in 1/2 cup each cheddar and mozz. Fill squash boats with filling, top with remaining cheese, bake @375'F until cheese melts and squash is cooked. Serve with salsa and sour cream (not included in ingredient or nutrition).Serving Size: 12 servings, 1 zucchini boat eachNumber of Servings: 12Recipe submitted by SparkPeople user KIWIPIP70.

The nutritional information for Burgii stuffed zucchini is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 235.0

• Total Fat: 16.1 g
• Cholesterol: 66.5 mg
• Sodium: 251.8 mg
• Total Carbs: 8.4 g
• Dietary Fiber: 1.6 g
• Protein: 14.4 g

Burgii stuffed zucchini is Mexican cuisine.