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Tomato Stuffed Zucchini

Total Time

Prep: 20 min. Bake: 20 min.

Makes

2 servings

"This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. It can be fixed ahead and warmed up at dinnertime."

Ingredients

  • 1 medium zucchini
  • 1 plum tomato, diced
  • 1/3 cup shredded Monterey Jack or Mexican cheese blend
  • 3/4 teaspoon minced fresh parsley
  • Dash each salt, garlic powder, dried oregano and pepper
  • 1-1/2 teaspoons grated Parmesan cheese

Directions

  1. Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain.
  2. In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese.
  3. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts

1 each: 79 calories, 5g fat (3g saturated fat), 14mg cholesterol, 259mg sodium, 5g carbohydrate (3g sugars, 2g fiber), 7g protein.

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