Microwaved Italian Stuffed Zucchini
|Zucchini||6 Small, cut in half lengthwise|
|Olive oil/Salad oil||1 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||1 Clove (5 gm), pressed or finely diced|
|Bread crumbs||1 Cup (16 tbs)|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Snipped parsley||4 Tablespoon|
|Tomato||1 , chopped|
Scoop out and discard seeds from zucchini.
In 2-cup measure, combine oil, onions and garlic.
MICROWAVE 2 to 3 MINUTES on HIGH, or until onions are transparent.
Mix in bread crumbs, cheese, 2 tablespoons parsley and basil.
Spoon filling into zucchini shells.
Arrange in baking dish.
Top with remaining parsley and chopped tomatoes.
Cover with plastic wrap.
MICROWAVE 6 to 8 MINUTES on HIGH, or until zucchini is tender.