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Vegetable Stuffed Zucchini

Chef.Foodie's picture
Ingredients
  Zucchini 1 1⁄2 Pound, pounded (4 Medium Pieces)
  Finely chopped tomato 3⁄4 Cup (12 tbs)
  Chopped green pepper 1⁄3 Cup (5.33 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Dried basil 1⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon
  Shredded reduced fat cheddar cheese 1 1⁄4 Ounce (1/3 Cup)
Directions

1. 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.
2. Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; reserve shells.
3. 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 5 additional minutes or until cheese melts.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Servings: 
4

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