 |
What’s not to love about Zucchini stuffed with cheese, stuffing, and seasonings? A great side to just about any dish, this is a sure way to get me to eat my “vegetables”.
Stuffed Zucchini
- 4 medium zucchini
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 3/4 cup herb seasoned stuffing mix
- 1/2 cup chopped tomatoes
- 1 teaspoon Italian seasonings
- 1/2 cup shredded part skim mozzarella
- Preheat oven to 350 degrees
- Cut zucchini in half, lengthwise. Scoop out and save pulp, leaving 1/4 inch thick shells. Sprinkle shells with salt and pepper, then set aside.
- Heat oil in pan. Add garlic and zucchini pulp and cool 11 minutes, or until liquid evaporates. Remove from heat and add stuffing mix, tomatoes, and Italian seasoning.
- Spoon vegetable mixture into zucchini shells. Place in 13×9 inch baking dish, lightly coated in cooking spray. Sprinkle with mozzarella cheese.
- Bake, uncovered for 30 minutes.
|
Subscribe to Email Updates
Welcome to The Keenan Cookbook! We're your hosts Chris & Rachel. 
