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Vegetable Stuffed Zucchini

Veggie.Lover's picture
Ingredients
  Zucchini 4 Medium
  Tomato 3⁄4 Cup (12 tbs), finely chopped
  Green pepper 1⁄3 Cup (5.33 tbs), chopped
  Onion 1⁄4 Cup (4 tbs), chopped
  Salt 1⁄4 Teaspoon
  Basil 1⁄4 Teaspoon (dried)
  Oregano 1⁄4 Teaspoon (dried)
  Reduced fat cheddar cheese 1 1⁄3 Ounce, shredded (1/3 cup)
Directions

Place zucchini in a large saucepan with water to cover.
Bring to a boil; cover, reduce heat, and simmer 4 to 6 minutes or until crisp-tender.
Drain and let cool.
Cut zucchini in half lengthwise.
Scoop out pulp, leaving 1/4 inch-thick shells.
Chop pulp; reserve shells.
Combine zucchini pulp, tomato, and next 5 ingredients; stir well.
Spoon into zucchini shells.
Place shells in a 13- x 9- x 2-inch baking dish.
Bake, uncovered, at 400° for 15 minutes.
Sprinkle with cheese.
Bake an additional 5 minutes or until cheese melts.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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