Stuffed zucchini main dish
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Zucchini, 6 to 8 inches ea. | |
| 1 | small | Onion, finely chopped |
| 2 | tablespoons | Butter (or marg.) |
| 15 | ounces | Beans, red kidney; canned,slightly mashed |
| 1 | cup | Cheese, Cheddar; shredded |
| ¾ | cup | Spaghetti sauce, divided |
| 14 | teaspoons | Oregano, whole |
| ¼ | teaspoon | Basil, whole |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| ¼ | cup | Cheese, Parmesan; grated,divided |
Directions
Instructions:
Slice zucchini in half lengthwise; scoop out and discard seeds. Cook shells in boiling salted water for 3 minutes; drain and set aside.
Saute onion in butter until tender. Combine onion, kidney beans, Cheddar cheese, ½ cup spaghetti sauce, oregano, basil, salt, and pepper; mix well.
Arrange zucchini shells in a lightly buttered 12x8x2" baking dish.
Spoon bean mixture into zucchini. Top each wiht 1 tablespoon of remaining spaghetti sauce and 1 tablespoon Parmesan cheese.
Cover zucchini and bake at 325 degrees for 20 to 25 minutes or until thoroughly heated.
SOURCE: Southern Living Magazine, sometime in 1979. Typos by Nancy Coleman. Submitted By BOB SHIELLS On 08-01-95