|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|
|Grated cheddar cheese||2 Tablespoon|
Cut unpeeled zucchini in half lengthwise.
Boil in salted water for 5 minutes.
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.
Mix crumbs, tomatoes, poultry seasoning, parsley flakes, salt and pepper together.
Stir in water.
Add to carrot and peas.
Stuff zucchini shells.
Sprinkle with cheese.
Bake in 350°F (180°C) oven for 20 minutes or until heated through.