Herbs & Cheese Stuffed Zucchini Recipe
Fufill your baking desires with this recipe of stuffed Zucchini. This dish would also give you a feeling of having super food. Incredibly healthy and tasty recipe of stuffed Zucchiniwould surely make your family fall for the dish! Fall in love with Italain food!
Ingredients
| Zucchini | 4 | |
| Onions | 1/4 Cup (16 tbs), finley chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Plum tomatoes | 2 , finely chopped | |
| 2 tablespoons chopped fresh Italian parsley | ||
| Marjoram | 1 Teaspoon, chopped | |
| Black pepper salt | 1 To taste | |
| Bread crumbs | 1/4 Cup (16 tbs), toasted | |
| Parmesan cheese | 2 Tablespoon, grated | |
Directions
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.
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.
Chef
