Three-Cheese Stuffed Zucchini

Name: Three-Cheese Stuffed Zucchini
Ingredients: 6 zucchini (3-1/2 lb./1.6 kg); 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese; 1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper; 2 tsp. oil; 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09; 3 arbol chiles; 1 clove garlic, minced; 1 cup tomato sauce; 1 Tbsp. Kraft 100% Parmesan Grated Cheese; 4 cups hot cooked long-grain brown rice

10 ingredients

19 steps

Ingredients

6 zucchini (3-1/2 lb./1.6 kg)
1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
1 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
2 tsp. oil
1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
3 arbol chiles
1 clove garlic, minced
1 cup tomato sauce
1 Tbsp. Kraft 100% Parmesan Grated Cheese
4 cups hot cooked long-grain brown rice

Directions

1

Heat oven to 350 degrees F.
2

Cook zucchini in boiling water in large saucepan 5 to 7 min.
3

or until tender; drain, reserving 1 cup cooking water.
4

Cool zucchini.
5

Cut thin slice off stem end of each zucchini.
6

Carefully scoop out centres, leaving 1/4-inch-thick shells.
7

Chop removed zucchini; combine with mozzarella and feta cheeses.
8

Heat oil in medium skillet on medium heat.
9

Add onions, chiles and garlic; cook and stir 3 min.
10

or until onions are crisp-tender.
11

Remove from heat.
12

Add half the onion mixture to zucchini mixture; spoon into zucchini shells.
13

Place in 13x9-inch baking dish.
14

Blend reserved water, tomato sauce and remaining onion mixture in blender until smooth; pour over stuffed zucchini shells.
15

Cover.
16

Bake 25 to 30 min.
17

or until heated through.
18

Sprinkle with Parmesan.
19

Serve with rice.