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