Product Recall:Various Brands of Vegetable Products

Tomato & Cheese-Stuffed Zucchini

Prep time: 10min
Total time: 30min
Serves 4
2
zucchini, each about 8-in. (20 cm) long
0
1/2 tsp
garlic powder
2 mL
1 tbsp
olive oil
15 mL
1/2
small onion, diced
0
1
Roma tomato, seeded and diced
0
1/2 tsp
each salt and pepper
2 mL
1 tsp
chopped fresh Oregano
5 mL
1/2 tsp
chopped fresh Thyme
2 mL
1/3 cup
grated Old Cheddar Cheese
75 mL
¼ of the recipe
calories
80
fat
6 g
saturated fat
2 g
carbs
6 g
protein
3 g
cholestrol
10 mg
fibre
3 g
sodium
350 mg
potassium
300 mg

Directions

  1. Preheat oven to 350°F (180°C). Trim ends and cut zucchini lengthwise in half. Using a spoon or melon baller, scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on a parchment paper-lined baking sheet and sprinkle with garlic powder; set aside.

  2. Heat oil in a skillet set on medium-high. Add onion and sauté until translucent. Stir in chopped zucchini, tomato, salt and pepper. Cook a few minutes then add the fresh herbs.

  3. Spoon mixture evenly into zucchini halves and sprinkle cheese on top. Bake for 20 min., until cheese is bubbling and brown around the edges.