Stuffed Zucchini Parmesan
Prep Time: 10
Cook Time: 30
Serves: 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
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.
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.