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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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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. 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:
1. 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.
2. 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.
3. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 servings.
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