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January 2000 Issue
Stuffed Zucchini
by Ronda L. Halpin
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With doctors everywhere encouraging people to cut back on red meat, it only seems appropriate to seek out more vegetable-based meals. But, if you ask many people what they envision when you say vegetable-based meal, they'll probably mention salads, carrot sticks, and everything else they shove into a class called "bunny food".

Imagine their surprise if you gave them a savory taste of zucchini stuffed with spicy veggies and topped with toasted cheese. Stuffed zucchini offers a meal packed with nutritious veggies without sacrificing taste. Feel free to include some of your other favorites too. Eggplant and peppers make a fine addition to the stuffing. And, if you find that there's someone out there who just can't call this a meal without some meat, try adding a small amount of cooked, drained turkey sausage to the mixture. Before you know it, bunny food will have a whole new look to it!

 

Stuffed Zucchini

  • 2 large zucchini
  • 1 T. margarine
  • 1 T. olive oil
  • 1/2 c. diced onion
  • 2 ripe tomatoes, chopped
  • 1/8 c. fresh chopped basil
  • salt and red pepper flakes to taste
  • 1 c. grated cheese (choose your favorite)
Preheat oven to 350 degrees.

Cut each zucchini in half lengthwise and scoop out the flesh. Set the shells aside and chop the flesh finely.

Cook the onion in the margarine and olive oil in a pan until softened but not brown. Add the chopped zucchini, tomatoes, basil and seasonings. Cook for 5 minutes, stirring frequently.

Meanwhile, brush the insides of the reserved zucchini shells with a little olive oil and arrange in a lightly oiled baking dish. Bake for 5-7 minutes.

Divide the tomato mixture among the zucchini shells and layer the cheese over the top. Return to the oven and continue baking for 10-15 minutes or until the cheese is bubbling. Serve immediately.

  • Yields: 2 servings
  • Preparation Time: 45 minutes
 



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