Stuffed Zucchini

1. 1

   TOPPING: Combine ingredients for topping in a small bowl.

2. 2

   Reserve.

3. 3

   ZUCCHINI: Trim ends off zucchini.

4. 4

   Slice in half lengthwise.

5. 5

   Scoop out inside of zucchini using a spoon or melon baller and chop.

6. 6

   Brush inside and outside of hollowed zucchinis with 2 tablespoons of oil.

7. 7

   Place on a parchment-lined bakng sheet.

8. 8

   Heat remaining oil in a large skillet over medium-high heat.

9. 9

   Cook chopped zucchini mixture until tender, about 5 minutes.

10. 10

    Cool.

11. 11

    Preheat oven to 375F.

12. 12

    Combine remaining ingredients with the cooled zucchini mixture.

13. 13

    Fill each hollowed zucchini with mixture (about 1/4 cup each).

14. 14

    Top with reserved breadcrumb topping.

15. 15

    Bake in preheated oven 25-30 minutes or until topping is browned.

16. 16

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.