Tomato & Cheese-Stuffed Zucchini
- Level
- easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2
- zucchini, each about 8-in. (20 cm) long
- 1/2 tsp
- garlic powder
- 2 mL
- 1 tbsp
- olive oil
- 15 mL
- 1/2
- small onion, diced
- 1
- roma tomato, seeded and diced
- 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
Directions
Step 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.
Step 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.
Step 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.
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Nutritional Facts
- Nutrition Description:
- ¼ of the recipe
- Calories:
- 80
- Fat:
- 6 g
- Saturated Fat:
- 2 g
- Carbs:
- 6 g
- Fibre:
- 3 g
- Cholesterol:
- 10 mg
- Protein:
- 3 g
- Sodium:
- 350 mg
- Potassium:
- 300