Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Zucchini Stuffed with Tomatoes and Onion




Source of Recipe


Internet


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



1 Preheat oven to 400º

2 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.

3 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.

4 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.

5 Fill boats with cooked mixture, then top with remaining parmesan. Bake for 20-25 minutes until boats are tender and tops are golden.

6 Garnish with remaining basil.