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Stuffed Italian Zucchini

chef.alburt's picture
Ingredients
  Zucchini 2 , cut in half
  Green pepper 1⁄2 Cup (8 tbs), chopped
  Tomato 1⁄2 Cup (8 tbs), chopped
  Onion 1⁄4 Cup (4 tbs), chopped
  Dried basil leaves 1⁄2 Teaspoon, crushed
  Margarine 1 Tablespoon
  Cottage cheese 1⁄2 Cup (8 tbs)
  Parmesan cheese 1 Tablespoon, grated (Kraft)
Directions

GETTING READY
1. Preheat oven to 350°.
2. Trim ends of zucchini and scoop out centers, leaving 1/4-inch shell.
3. Chop zucchini removed from centers.
MAKING
4. Saute zucchini, peppers, tomatoes, onion and basil in margarine.
5. Stir in cottage cheese, spoon into shells and in 9-inch square pan place it.
6. Sprinkle with parmesan cheese and let it bake 15 minutes.
7. Microwave Directions: Omit margarine and prepare shells.
8. In microwave-safe 1 1/2-quart bowl microwave zucchini, peppers, tomatoes, onion and basil on High 2 to 4 minutes or until tender.
9. Stir in cottage cheese.
10. Spoon into shells and place in microwave-safe baking dish.
11. Sprinkle with parmesan cheese.
12. Microwave on High 2 to 3 minutes or until thoroughly heated.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
2

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