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Stuffed Zucchini

Holiday.Cook's picture
Ingredients
  Zucchini 2 (6 Inch)
  Diced carrot 1⁄4 Cup (4 tbs)
  Peas 1⁄4 Cup (4 tbs) (Fresh Or Frozen)
  Garlic powder 1 Pinch
  Dry bread crumbs 1⁄2 Cup (8 tbs)
  Fresh tomatoes 1⁄4 Cup (4 tbs), peeled, diced
  Poultry seasoning 1⁄8 Teaspoon
  Parsley flakes 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Pepper 1 Pinch
  Water 1 Tablespoon
  Grated cheddar cheese 2 Tablespoon
Directions

Cut unpeeled zucchini in half lengthwise.
Boil in salted water for 5 minutes.
Drain.
Scoop out seeds and some of the pulp.
Discard or use for another purpose.
Cook carrot, peas and garlic in small amount of salted water until tender.
Drain.
Mix crumbs, tomatoes, poultry seasoning, parsley flakes, salt and pepper together.
Stir in water.
Add to carrot and peas.
Stir.
Stuff zucchini shells.
Sprinkle with cheese.
Bake in 350°F (180°C) oven for 20 minutes or until heated through.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Zucchini
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
6

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