Summary
- Difficulty:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Yield: Serves: 4
- 124 people call this recipe a favorite
- Rating: (0 ratings)
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Stuffed Zucchini Parmesan
Ingredients
- 2 medium zucchini
- 1/2 medium tomato, seeded and finely chopped
- 1/2 cup finely chopped fresh mushrooms
- 1/2 tsp. dried basil or 2 tsp. fresh chopped basil
- 1/2 tsp. dried oregano
- 2 Tbsp. olive oil
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
Directions
- Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell. Chop zucchini pulp. Combine zucchini pulp, tomato, mushrooms, basil, oregano, oil and 1/2 cup cheese in small bowl. Divide mixture among zucchini shells.
- Place stuffed zucchini in baking pan; cover with foil. Bake in preheated 400°F oven 25 minutes or until zucchini is crisp-tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted.
