Herbs & Cheese Stuffed Zucchini
|Finely chopped onions||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Plum tomatoes||2 , finely chopped|
|Chopped italian parsley||2 Tablespoon, chopped|
|Chopped fresh marjoram||1 Teaspoon|
|Black pepper||To Taste|
|Toasted bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||2 Tablespoon|
Gut each zucchini lengthwise in half.
Scoop out the pulp, leaving a shell.
Reserve the pulp.
In a medium no-stick frying pan over low heat, saute the onions and garlic for 1 minute.
Add the zucchini pulp, tomatoes, parsley and marjoram; add salt and pepper to taste.
Cook, stirring frequently, for 5 minutes, or until the zucchini is tender.
Spoon the filling into the zucchini shells.
Sprinkle the top of each zucchini evenly with the bread crumbs and Parmesan.
Spray a baking sheet with no-stick spray.
Place the zucchini on the baking sheet and roast at 350° for 15 minutes, or until the zucchini are hot and the top is brown and bubbly.