Tomato & Cheese-Stuffed Zucchini

Prep time: 10min

Total time: 30min

Serves 4

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

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

¼ of the recipe

calories

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

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.