CHEESY STUFFED ZUCCHINI

Ellen Bales

By
@Starwriter

I found this recipe in my mailbox and grabbed it. I've been looking for a new appetizer recipe and I think I've found it.
Recipe & photo: kraftrecipes.com/


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Rating:

Comments:

Serves:

4

Prep:

30 Min

Cook:

15 Min

Ingredients

2
zucchini
2 Tbsp
butter, divided
1/4 c
chopped yellow onions
1 small
plum tomato, chopped
4 slice
cooked bacon, crumbled
1/2 c
kraft shredded italian five cheese with a touch of philadelphia
1/4 c
panko bread crumbs

Directions Step-By-Step

1
Cut zucchini lengthwise in half, scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in a 13x9-inch baking dish.
2
Chop the zucchini flesh. Melt 1 Tbsp. butter in a large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 minutes or until onions are crisp-tender. Add tomatoes and bacon; cook 2 minutes. Stir in cheese. Spoon into zucchini shells.
3
Melt remaining butter in same skillet. Add panko crumbs; cook and stir 3 minutes or until golden brown. Sprinkle over filled shells.
4
Bake in a preheated 400-degree oven for 15 minutes or until heated through.
5
Serve this as a vegetable-based side dish with a serving of lean meat or poultry. Or serve alone as an appetizer with a marinara dipping sauce.

About this Recipe