Friday, June 23, 2017

Stuffed, Baked Zucchini

Here's a great Vegetarian dinner recipe.

Stuffed, Baked Zucchini

Here's what you'll need:
Preheat the oven to 375 degrees.
9" X 13" Baking Pan

3 Zucchinis  (trim the ends and slice them in half lengthwise) Set Aside.
1 - 24 oz. Jar of your favorite Marinara Sauce, divided ( set aside 1 C)
1 TBS Olive Oil
1/3 C diced Onion
1 tsp minced Garlic
1/2 C diced Red Bell Pepper
3/4 C diced Fresh Mushrooms
1/4 C chopped Fresh Parsley
1 tsp Italian Seasoning
1/4 tsp Salt
Pepper to taste
1 1/2 C Fresh Shredded Mozzarella Cheese
1/4 shaved Fresh Parmesan Cheese
2 TBS Bread Crumbs

Scrape out the Zucchinis, chop and set aside.

In the Baking Pan:
1" of Water
Cover with Foil
Bake for 20 minutes.
Remove and set aside.
Do not turn the oven off.

In a Large Skillet on Medium Heat:
Bell Pepper
Sauté for 5 minutes.

Chopped Zucchini
Remaining Marinara Sauce (the 1 C will be used later in the recipe)
Pepper to taste.
Stir well.
Reduce Heat to Low.
Sauté 15 minutes.

Remove the Zucchinis from the Pan.
Drain the Water.

1 C Marinara Sauce.
Place Zucchinis on top of the Sauce.

Fill the Zucchini with the Filling.
Cover with Foil.
Return to the Oven.
Bake for 20 minutes.

Remove from the Oven.
Set the Oven to Broil.
Remove the Foil.

Top each Zucchini with:
Bread Crumbs

Return to the Oven and Broil just until the Cheese
has Melted and the Crumbs are Golden Brown.
Watch it carefully to avoid burning.

Peace in the Kitchen!

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