• 2servings
  • 40minutes
  • 79calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium zucchini

  2. 1 plum tomato, diced

  3. 1/3 cup shredded Monterey Jack or Mexican cheese blend

  4. 3/4 teaspoon minced fresh parsley

  5. Dash each salt, garlic powder, dried oregano and pepper

  6. 1-1/2 teaspoons grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain.

  2. In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese.

  3. Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 servings.


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