Tomato & Cheese-Stuffed Zucchini
Prep Time
Serves
Cooking Mode
2 zucchini, each about 8-in. (20 cm) long
½ tsp garlic powder
1 tbsp olive oil
½ small onion, diced
1 roma tomato, seeded and diced
½ tsp each salt and pepper
1 tsp chopped fresh oregano
½ tsp chopped fresh thyme
⅓ cup grated old cheddar cheese
2 zucchini, each about 8-in. (20 cm) long
½ tsp garlic powder
1 tbsp olive oil
½ small onion, diced
1 roma tomato, seeded and diced
½ tsp each salt and pepper
1 tsp chopped fresh oregano
½ tsp chopped fresh thyme
⅓ cup grated old cheddar cheese
Directions
1Preheat 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.
2Heat 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.
3Spoon mixture evenly into zucchini halves and sprinkle cheese on top. Bake for 20 min., until cheese is bubbling and brown around the edges.
Disclaimer
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Personal Note
Personal Note
