Stuffed Zucchini Parmesan Recipe
Ingredients
| Zucchini | 2 Medium | |
| 1/2 medium tomato, seeded and finely chopped | ||
| Mushrooms | 1/2 Cup (16 tbs), finely chopped | |
| 1/2 teaspoon each basil and oregano | ||
| Olive oil | 2 Teaspoon | |
| 3/4 cup (3 oz.) Sargento | ||
| Fancy Supreme Shredded Parmesan Cheese, divided | ||
Directions
Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell.
Chop zucchini pulp.
In small bowl, combine zucchini pulp, tomato, mushrooms, basil, oregano, oil and 1/2 cup Parmesan cheese.
Divide mixture among zucchini shells.
Place zu
Chop zucchini pulp.
In small bowl, combine zucchini pulp, tomato, mushrooms, basil, oregano, oil and 1/2 cup Parmesan cheese.
Divide mixture among zucchini shells.
Place zu
Chef
