Vegetable Stuffed Zucchini
|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)|
|Dried basil||1⁄4 Teaspoon|
|Dried oregano||1⁄4 Teaspoon|
|Shredded reduced fat cheddar cheese||1 1⁄4 Ounce (1/3 Cup)|
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.