Tomato Stuffed Zucchini

1. 1

   Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain.

2. 2

   In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese.

3. 3

   Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350u00b0 for 20-25 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.