Stuffed Zucchini

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, leave 1/4 inch 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 a 8in square baking dish coated with cooking spray.  Bake, uncovered, at 350 degree for 20-25 minutes or until heated through. 

 

I like this but I am not sure anyone else did.  Of course, the kids were kind of funny about it because it was vegetables.