Easy Stuffed Garden Zucchini |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Fast, easy stuffed zucchini. I make this in the summer when the zucchini are fresh and abundant. It makes a great light meal with some fresh bread to mop up the sauce, or as a side dish. This recipe is easily doubled! Ingredients:
1 zucchini, scrubbed (the bigger the better!) |
1/2 cup tomato sauce or 1/2 cup spaghetti sauce |
1 garlic clove, minced |
2 tablespoons onions, minced |
1/2-1 teaspoon oregano, to taste |
1/2-1 teaspoon basil, to taste |
2 teaspoons parmesan cheese |
2 tablespoons breadcrumbs |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350°F.
2. Cut off knobby ends and cook zucchini, whole, in boiling salted water for 10 minutes.
3. Cut in half, lengthwise.
4. Scoop out insides with a spoon.
5. Saute onion and garlic for 2-3 minutes; add tomato sauce and heat through.
6. Stir in breadcrumbs.
7. Mix spices and stir into sauce mixture.
8. Add zucchini pulp.
9. Fill zucchini shells with mixture, top with parmesan cheese.
10. Bake for 15 minutes at 350°F.
11. Cool before serving; eat with knife and fork.
12. The skin of the zucchini is the most nutritious part!
13. Don't be afraid to eat the whole thing!
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