Stuffed Zucchini

7 ingredients
3 steps

Ingredients

  • 5 zucchini medium, halved lengthwise
  • 3 tablespoons i can't believe it's not butter! spread
  • 1 onion medium, chopped
  • 1 red bell pepper small, finely chopped
  • 3 cloves garlic finely chopped
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1/4 cup grated Parmesan cheese

Directions

  1. 1
    Preheat oven to 375°. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.
  2. 2
    Meanwhile, coarsely chop remaining zucchini and pulp. Melt I Can't Believe It's Not Butter!(R) Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.
  3. 3
    Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.

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