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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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It's easier to scoop out the pulp of the zucchini halves if you use an ice cream scoop or a melon baller. Ingredients:
4 large zucchini |
1/4 teaspoon salt |
cooking spray |
1 teaspoon olive oil |
1 cup finely chopped onion |
3 garlic cloves, minced |
1/2 cup finely chopped plum tomato |
1/3 cup fine, dry breadcrumbs |
1/4 cup chopped fresh parsley |
3 tablespoons grated parmesan cheese |
1 tablespoon pine nuts, toasted |
1/2 teaspoon black pepper |
Directions:
1. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Sprinkle shells with salt; set shells aside. Coarsely chop pulp.
2. Preheat oven to 375°.
3. Coat a medium nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot. Add chopped zucchini and onion; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and tomato; cook 2 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.
4. Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover and bake 20 additional minutes or until zucchini shells are fork-tender and stuffing is lightly browned.
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