Stuffed zucchini main dish

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


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

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