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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