Vegetable Stuffed Zucchini Recipe
Ingredients
| Zucchini | 4 Medium, pounded | |
| Tomato | 3/4 Cup (16 tbs), finley chopped | |
| Green pepper | 1/3 Cup (16 tbs), chopped | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Salt | 1/4 Teaspoon | |
| Dried basil | 1/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon | |
| Cheddar Cheese | 1/3 Cup (16 tbs) |
Directions
1. Place zucchini in a large saucepan with water to cover. Bring to a boil; cover, reduce heat, and simmer 4 to 6 minutes or until crisp-tender. Drain and let cool.
2. Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; reserve shells.
3. Combine zucchini pulp, tomato, and next 5 ingredients; stir well. Spoon into zucchini shells. Place shells in a 13- x 9- x 2-inch baking dish. Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheese. Bake 5 additional minutes or until cheese melts.
2. Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4-inch-thick shells. Chop pulp; reserve shells.
3. Combine zucchini pulp, tomato, and next 5 ingredients; stir well. Spoon into zucchini shells. Place shells in a 13- x 9- x 2-inch baking dish. Bake, uncovered, at 400° for 15 minutes. Sprinkle with cheese. Bake 5 additional minutes or until cheese melts.
Chef
