Stuffed Zucchini

By Nanadi-2

Ingredients

• 3 medium-sized zucchini, sliced in half lengthwise
• 2 tablespoons olive oil
• 1 (4-ounce) can mushroom stems and pieces, drained and chopped
• 1 small onion, chopped
• 2 plum tomatoes, diced
• 1/4 cup Italian-flavored bread crumbs
• 1 tablespoon grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup (2 ounces) shredded mozzarella cheese

Preparation

Step 1

Preheat oven to 375 degrees F. With a spoon, scoop meat out of zucchini halves; set aside shells and chop zucchini meat finely.

In a medium-sized skillet, heat oil over medium heat and saute chopped zucchini, mushrooms, onion, and tomatoes 6 to 8 minutes, or until tender. Stir in bread crumbs, Parmesan cheese, salt, and pepper until well mixed.

Stuff zucchini shells evenly with vegetable mixture and place in a 9- x 13-inch baking dish that has been coated with cooking spray.

Cover tightly with aluminum foil and bake 35 minutes. Remove foil and top evenly with mozzarella cheese.

Bake 8 to 10 minutes, or until zucchini are tender and cheese is golden.