STUFFED ZUCCHINI

 5 medium zucchini, halved lengthwise
 6.66 tbsp extra-virgin olive oil
 1 medium onion, chopped
 1 small red bell pepper, finely chopped
 0.50 tsp dried oregano
 0.25 cup grated Parmesan cheese
1

Preheat oven to 375. Scoop out pulp from 8 zucchini halves; set pulp aside. Arrange zucchini halves on baking sheet.

2

Coarsely chop remaining zucchini and pulp. Heat garlic olive oil in skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.

3

Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.

Ingredients

 5 medium zucchini, halved lengthwise
 6.66 tbsp extra-virgin olive oil
 1 medium onion, chopped
 1 small red bell pepper, finely chopped
 0.50 tsp dried oregano
 0.25 cup grated Parmesan cheese

Directions

1

Preheat oven to 375. Scoop out pulp from 8 zucchini halves; set pulp aside. Arrange zucchini halves on baking sheet.

2

Coarsely chop remaining zucchini and pulp. Heat garlic olive oil in skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.

3

Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.

STUFFED ZUCCHINI

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