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By: Care B.
| Description: | ||
| Time: | 55 min (20 min to prepare, 35 min to cook) | |
| Meal type: | Appetizer | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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5 medium zucchini cut lengthwise in half sliced 3 tablespoon I can't believe it's not butter Spread 1 medium onion chopped 3 clove Garlic - Finely Chopped 1/2 teaspoon Dried oregano leaves crushed 1/4 cup grated Parmesan cheese 1 Red bell pepper - (finely chopped) |
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| Directions: | ||
| Preheat oven to 375. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet. Meanwhile, coarsely chop remaining zucchini and pulp. Melt spread in nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, until vegetables are tender. Add red pepper, garlic and oregano. Cook stirring frequently, 1 minute; cool slightly. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 mins. or until tender. |
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| Notes: | ||
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