Yield: 2 servings
| Measure | Ingredient |
|---|---|
| 2 \N | 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 |
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