Ingredients Jump to Instructions ↓

  1. 2 medium zucchini, halved lengthwise

  2. 1/2 cup chopped onion

  3. 1 teaspoon finely minced garlic

  4. 1/2 cup (2 ounces) shredded Monterey Jack cheese

  5. 1/2 cup (2 ounces) shredded medium cheddar cheese

  6. 1/2 cup cornbread stuffing mix

  7. 1 large egg, lightly beaten

  8. 1 teaspoon chopped parsley Salt and pepper, to taste

  9. 1/3 cup (scant 1 ounce) grated asiago cheese

Instructions Jump to Ingredients ↑

  1. Scoop the pulp from the zucchini, leaving a shell about 1/4-inch thick. Chop the pulp in a glass mixing bowl. Add the onion and garlic to the pulp. Microwave on high for 4 minutes. Pour off any liquid. Stir in the Monterey Jack and cheddar cheeses, stuffing mix, egg, chopped parsley, and seasonings. Arrange the zucchini shells in a 12-inch round glass baking dish. Fill each shell with the stuffing mixture. Sprinkle with asiago cheese. Cover with plastic wrap. Microwave on high for 6 to 8 minutes, turning the dish once during the cooking time.


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