Veggie Stuffed Zucchini By Nor

Nor M.

By
@Adashofloverecipes

I saw a basic stuffed zucchini recipe. I decided to make a lower fat version.
I added more herbs, tomatoes and a topping. It developed into a brand-new recipe. It is awesome. I love it, and will be making this as a side dish often. Enjoy all!!


Featured Pinch Tips Video

Comments:

Serves:

4

Prep:

20 Min

Cook:

25 Min

Method:

Bake

Ingredients

2
medium zucchini squash
1 c
eggplant chopped small
1/2
of a green bell pepper chopped fine
1/3 c
finely chopped sweet onion
1
bunch of scallions chopped
1 pt
grape tomatoes cut in 4's
1 tsp
thyme
1 1/4 tsp
garlic salt divided
3/4 tsp
ground black pepper divided
1 1/4 tsp
italian seasoning divided

TOPPING

1/4 c
panko bread crumbs
1/4 c
parmesan cheese

FRYING

6 Tbsp
olive oil
1 Tbsp
butter

Directions Step-By-Step

1
heat oven to 450 degree's.
Cut 2 Zucchini's in half length wise. Run a knife around inside edge to loosen inner flesh. Scoop out inside of Zucchini's. Save what you scooped out and dice up in to small pieces. Rub olive oil on outside of Zucchini halves. set aside.
2
Chop Eggplant in to small pieces. Chop onion,Scallions,and Bell pepper in to small fine pieces. Chop the grape tomatoes in to 4's.
In a fry pan combine the olive oil and butter together. Heat on high. Saute the bell pepper onion,eggplant,scallions,1 tsp of Italian seasoning, 1 tsp Garlic salt,1/2 tsp black pepper,and 1 tsp of Thyme. Fry for about 3 minutes. stirring with spatula.
3
Remove from heat. Add in the Zucchini squash. Stir to combine with other vegetables. Place Zucchini halves in a shallow baking pan. Spoon the mixture in to the 4 Zucchini halves.
4
Combine the topping, with the remaining seasonings. 1/4 tsp each of each except thyme.. Sprinkle over the top of veggies. Place in oven for 20-25 minutes,or until bread crumbs are browned. Ready to serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Low Fat, Soy Free, Low Carb
Other Tags: For Kids, Healthy