Stuffed Zucchini Parmesan

Summary

• Difficulty:
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Yield: Serves: 4

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

1. 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.
2. 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.

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