Tasty Stuffed Zucchini
Author Notes: This recipe is a Sunday evening attempt to cook something healthy and use up all the summer squash in my fridge. —aussiefoodie
Serves 1
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1
Medium green zucchini
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1
tablespoon olive oil
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1/4
cup diced red onion
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1
jalapeno pepper, sliced
-
1
clove garlic, crushed
-
1/2
tomato, diced
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3
tablespoons diced sundried tomatoes
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1/4
cup grated parmessan cheese
-
1/4
cup soft cheese such as cojita
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3
tablespoons dry breadcrumbs
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1/4
cup sliced fresh basil
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1
teaspoon paprika
- Slice the zucchini in half and scoop out the pulp. Dice up the pulp.
- Saute onions in olive oil for 2 minutes, then add garlic and jalapeno. Once onion is golden, add zucchini and cook for 2 minutes over medium heat. Add tomato and sundried tomatoes and cook until zucchini is brown and liquid is reduced (about 5 minutes). Season with paprika and pepper.
- Remove from heat, and transfer to a medium sized bowl. Mix in the cheeses, basil and breadcrumbs. Add more breadcrumbs if mixture is very wet.
- Spoon mixture into zucchini halves and bake at 400F for 20 minutes or until browned.
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