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Tomato and cheese stuffed zucchini


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  • 2 zucchini about 8 inches long
  • 1/2 tsp garlic powder
  • 1 tbsp olive oil
  • 1/2 small onion diced
  • 1 Roma tomoto seeded and diced
  • 1/2 tsp each salt and pepper
  • 1 tsp chopped fresh oregano
  • 1/2 tsp chopped thyme
  • 1/3 cup grated old cheddar cheese


Preparation time 10mins
Cooking time 40mins


Step 1

Preheat oven to 350. Trim the ends and cut zucchini lengthwise in half. Using a spoon or melon baller, scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on parchment paper-lined baking sheet and sprinkle with garlic powder, set aside.

Heat oil in a skillet set on medium-high. Add onion and saute until translucent. Stir in chopped zucchini, tomato, salt and pepper. Cook a few minutes then add the fresh herbs.

Spoon mixture evenly into zucchini halves and sprinkle cheese on top. Bake for 20 minutes, until cheese in bubbling and brown around the edges.

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