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Prep Time: 12 Minutes Cook Time: 25 Minutes |
Ready In: 37 Minutes Servings: 2 |
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This is from Cooking for 2 Summer 2007. Hope you enjoy. Ingredients:
1 medium zucchini |
1 plum tomato, diced |
1/3 cup shredded monterey jack cheese or 1/3 cup cheddar cheese, blend |
3/4 teaspoon minced fresh parsley |
1/4 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon dried oregano |
1/4 teaspoon pepper |
1 1/2 teaspoons grated parmesan cheese |
Directions:
1. Cut zucchini in half lengthwise.
2. Scoop out and discard pulp, leaving a 1/4 inch shell.
3. Place zucchini in a sauce pan and cover with water. Bring to a boil; cover and cook 2 to 4 minutes or until tender. Drain. In a small bowl, combine the tomato,cheese,parsley, salt, garlic powder, oregano and pepper.
4. Spoon into zucchini shells.
5. Sprinkle with Parmesan cheese.
6. Place in an 8 inch square baking dish coated with non-stick cooking spray.
7. Bake, uncovered, at 350 for 2-25 minutes or until heated through.
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