Ingredients
-
1
-
1/2
-
1
-
2
-
1/2 - 1
-
1/2 - 1
-
2
-
2
-
-
-
-
-
-
-
Directions
Easy Stuffed Garden Zucchini, Fast, easy stuffed zucchini I make this in the summer when the zucchini are fresh and abundant It makes a great light meal with some fresh bread to mop up the sauce, or as a side dish This recipe is easily doubled!, Very yummy, loved it! The zucchini used were not very large which I kind of liked because I could easily cut them in half for a single serving My daughter went crazy for this and she is not a huge zucchini fan Made exactly as written and I wouldn’t change a thing Thanks for this great recipe
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Cut Off Knobby Ends and Cook Zucchini, Whole, in Boiling Salted Water For 10 Minutes. |
|
3
Done
|
Cut in Half, Lengthwise. |
|
4
Done
|
Scoop Out Insides With a Spoon. |
|
5
Done
|
Saute Onion and Garlic For 2-3 Minutes; Add Tomato Sauce and Heat Through. |
|
6
Done
|
Stir in Breadcrumbs. |
|
7
Done
|
Mix Spices and Stir Into Sauce Mixture. |
|
8
Done
|
Add Zucchini Pulp. |
|
9
Done
|
Fill Zucchini Shells With Mixture, Top With Parmesan Cheese. |
|
10
Done
|
Bake For 15 Minutes at 350f. |
|
11
Done
|
Cool Before Serving; Eat With Knife and Fork. |
|
12
Done
|
the Skin of the Zucchini Is the Most Nutritious Part! |
|
13
Done
|
Don't Be Afraid to Eat the Whole Thing! |
