Description
Stuffed Zucchini Parmesan
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Directions
SUMMARY
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Yield: Serves: 4
INGREDIENTS
- 2 medium zucchini
- 1/2 medium tomato, seeded and finely chopped
- 1/2 cup finely chopped fresh mushrooms
- 1/2 tsp. dried basil or 2 tsp. fresh chopped basil
- 1/2 tsp. dried oregano
- 2 Tbsp. olive oil
- 3/4 cup (3 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
DIRECTIONS
- 1
Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell. Chop zucchini pulp. Combine zucchini pulp, tomato, mushrooms, basil, oregano, oil and 1/2 cup cheese in small bowl. Divide mixture among zucchini shells.
- 2
Place stuffed zucchini in baking pan; cover with foil. Bake in preheated 400°F oven 25 minutes or until zucchini is crisp-tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted.
Nutrition
Nutrition Facts
Serves: 4
Amount Per Serving
Calories 124
Total Fat 8.3g
Saturated Fat 4.2g
Trans Fat 3.3g
Polyunsaturated Fat 0.6g
Cholesterol 16mg
Sodium 270mg
Carbohydrates 5g
Protein 8g
Dietary Fiber 1g
Vitamin A 34RE
Vitamin C 20mg
Calcium 220mg
Iron 1mg
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