Yield: 2 servings
|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 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