Stuffed Zucchini
Catégorie: Vegetarian
Ingrédients
- 2 medium zucchini
- 2 1/2 c. white bread crumbs (about 5 slices)
- 1 c. grated Cheddar cheese
- 1 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. oregano
- 1/8 tsp. garlic powder
- 1/2 c. melted butter
- seasoned tomato sauce or meatless spaghetti sauce
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Nutrition
Les valeurs sont indicatives, correspondantes de la base de données alimentaire Open Food Facts. par 100 g
- 45kcalCalories
- 1.82gProtéines
- 1.36gGras
- 6.36gGlucides
- 1.82gSucres
- 1.8gFibres
- 0.55gSel
Instructions
1. Trim ends off zucchini.
2. Split lengthwise and boil until clear, about 10 to 15 minutes (should look transparent).
3. Do not overcook!
4. Drain and cool on cake rack.
5. Scoop out seeds to make a boat.
6. Mix other ingredients (except the tomato sauce) together; stuff zucchini with mixture.
7. Top with spaghetti sauce and sprinkle with Parmesan cheese.
8. Heat oven to 425°.
9. Bake zucchini for about 15 minutes.
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