Zucchini Stuffed with Tomatoes and Onion
Source of Recipe
Foodie Family
List of Ingredients
4 medium zucchini
2 tablespoons olive oil
½ large onion -- chopped
¼ cup bell pepper -- chopped
2 cloves garlic -- minced
1 large ripe tomato -- chopped
¼ cup fresh basil -- chopped
¼ cup grated fontina or jack cheese
¼ cup grated parmesan cheese
pinch of cayenne pepper
salt and pepper -- to taste
Recipe
Preheat oven to 400º
Split zucchini in half lengthwise. Using a teaspoon, scoop out flesh, reserving, creating a boat shape for stuffing. Place zucchini boats in baking dish. Chop reserved flesh of zucchini.
In large frying pan, heat oil and add onion. Sauté for 3 minutes, then add pepper and sauté for another 5 minutes. Add chopped zucchini pulp and garlic and sauté until zucchini is tender, about 5 minutes more.
Pour mixture into bowl and add tomatoes, ½ of the basil, the fontina, and ½ of the parmesan. Season with cayenne, salt and pepper to taste.
Fill boats with cooked mixture, then top with remaining parmesan. Bake for 20-25 minutes until boats are tender and tops are golden.
Garnish with remaining basil.
Serves 4 people
Sherry in Missouri
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