Stuffed Zucchini

Name: Stuffed Zucchini
Ingredients: 2 medium zucchini; 1 medium onion, chopped; 2 Tbsp. olive oil; 1/2 c. chopped, peeled tomatoes; 2 Tbsp. capers (optional); 1/4 c. chopped black olives; 1/4 tsp. oregano; salt and pepper to taste; 1/4 c. Parmesan cheese; 2 garlic cloves, chopped; 1/4 c. dry bread crumbs; 1/4 tsp. basil; 2 Tbsp. olive oil

13 ingredients

13 steps

Ingredients

2 medium zucchini
1 medium onion, chopped
2 Tbsp. olive oil
1/2 c. chopped, peeled tomatoes
2 Tbsp. capers (optional)
1/4 c. chopped black olives
1/4 tsp. oregano
salt and pepper to taste
1/4 c. Parmesan cheese
2 garlic cloves, chopped
1/4 c. dry bread crumbs
1/4 tsp. basil
2 Tbsp. olive oil

Directions

1

Cut zucchini in half lengthwise.
2

Remove pulp, reserving 1/4-inch shells.
3

Chop pulp.
4

Saute onion and garlic in 2 tablespoons olive oil in skillet.
5

Stir in chopped zucchini. Saute 5 minutes.
6

Add tomatoes, capers, olives and seasonings. Cook over medium heat for 10 minutes, stirring occasionally.
7

Stir in bread crumbs and half the cheese.
8

Spoon into shells.
9

Top with remaining cheese.
10

Drizzle with 2 tablespoons olive oil.
11

Bake, covered, at 375° for 40 minutes.
12

Bake, uncovered, 10 minutes longer.
13

Makes 4 servings.