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Cheese Filled Zucchini

Healthy.Eater's picture
Ingredients
  Zucchini 6 , halved lengthwise (4 To 6 Inch)
  Water 2 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Egg 1 , slightly beaten
  Shredded monterey jack cheese 3 Ounce (3/4 Cup)
  Corn bread stuffing mix 1⁄2 Cup (8 tbs)
  Butter/Margarine 1 Tablespoon, melted
  Grated parmesan cheese 1 Tablespoon
Directions

Scoop out the pulp of the zucchini halves, leaving a 1/4-inch-thick shell.
Chop the zucchini pulp; set aside.
Place zucchini shells, cut side down, in an 8x8x2-inch baking dish.
Add the water.
Cover with vented clear plastic wrap.
Cook on 100% power (high) for 2 to 4 minutes or till crisp-tender.
Drain.
Place, cut side up, in the 8x8x2-inch baking dish.
In a 1-quart casserole combine the chopped pulp, onion, and garlic.
Cook, covered, on high for 3 to 5 minutes or till tender.
Drain in a colander, pressing out the excess liquid.
In the 1-quart casserole stir together the egg, Monterey Jack cheese, stuffing mix, and butter or margarine.
Stir in the zucchini pulp mixture.
Spoon into the cooked zucchini shells.
Sprinkle with Parmesan cheese.
Cover with vented clear plastic wrap.
Cook on high for 3 to 5 minutes or till the filling is heated through, rearranging once.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Cheese
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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