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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The cheese duo makes a perfect partner for garden-fresh zucchini Ingredients:
4 medium zucchini, halved lengthwise |
2 teaspoons olive oil |
1 small yellow onion, finely chopped (about 3/4 cup) |
3 cloves garlic, finely chopped |
1 1/2 tablespoons all-purpose flour |
1/4 cup crumbled feta cheese |
1/4 cup shredded swiss cheese |
2 tablespoons chopped fresh parsley |
1 large egg, lightly beaten |
2 egg whites, lightly beaten |
1/4 teaspoon black pepper |
Directions:
1. Heat oven to 375.F Spray a 9 x 13 inch baking dish with vegetable spray.
2. Scoop out insides of zucchini, with melon baller ,leaving a 1/2 inch shell.Reserve zucchini flesh
3. Place shells in prepared baking . Set aside.
4. Chop reserved zucchini.
5. In a medium skillet, heat oil over medium heat. Add onion, garlic, and zucchini; saute until softened, 5 minutes. Remove from heat.
6. In a medium bowl, combine flour, feta and swiss cheeses, parsley, egg,egg whites and pepper. Mix well.Add zucchini mixture; toss to combine.
7. Spoon mixture evenly into zucchini shells. Bake until heated through, about 30 minutes.
8. Place on a serving platter. Serve immediately.
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