tomato cheese stuffed zucchini

Tomato & Cheese-Stuffed Zucchini

Prep time:
10 min
| Serves:
4

Recipe From: www.sobeys.com
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Ingredients
  • Zucchini
  • Garlic powder: 1/2 tsp (2 mL)
  • Olive oil: 1 tbsp (15 mL)
  • Onion: 1/2 small, diced
  • Roma tomato: 1 seeded and diced
  • Salt and pepper: 1/2 tsp each (2 mL)
  • Fresh oregano: 1 tsp chopped (5 mL)
  • Fresh thyme: 1/2 tsp chopped (2 mL)
  • Old cheddar cheese: 1/3 cup grated (75 mL)
Utensils
  • Parchment paper-lined baking sheet
  • Knife
  • Spoon or melon baller
  • Measuring spoons
  • Large skillet
     
Directions
  1. Preheat oven to 350°F (180°C). Trim ends and cut zucchini lengthwise in half. Using a spoon or melon baller, scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on a parchment paper-lined baking sheet and sprinkle with garlic powder; set aside.
  2. Heat oil in a skillet set on medium-high. Add onion and sauté until translucent. Stir in chopped zucchini, tomato, salt and pepper. Cook a few minutes then add the fresh herbs.
  3. Spoon mixture evenly into zucchini halves and sprinkle cheese on top. Bake for 20 min., until cheese is bubbling and brown around the edges.
     
Nutrition Facts

Calories: 80 |

Protein: 3 g |

Fat: 6 g |

Carbohydrate: 6 g |

Fibre: 3 g |

Sodium: 350 mg |

Saturated Fat: 2 g

Cholesterol: 10 mg

Potassium: 300

Total Cook Time: 30 min

Food Guide Counter

• 3 Vegetables and Fruit Servings

Food Guide Counter

• 3 Vegetables and Fruit Servings