"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."
Tomato Stuffed Zucchini
Tomato Stuffed Zucchini
Prep Time
20 min
Cook Time
20 min
Yield
2 servings
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
- 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.
- 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.
- 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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