Tomato & Cheese-Stuffed Zucchini

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4


  1. 2 zucchini, each about 8-in. (20 cm) long
  2. 1/2 tsp (2 mL) garlic powder
  3. 1 tbsp (15 mL) olive oil
  4. 1/2 small onion, diced
  5. 1 roma tomato, seeded and diced
  6. 1/2 tsp (2 mL) each salt and pepper
  7. 1 tsp (5 mL) chopped fresh oregano
  8. 1/2 tsp (2 mL) chopped fresh thyme
  9. 1/3 cup (75 mL) grated old cheddar cheese


  1. Preheat oven to 350°F (180°C). Trim ends and cut zucchini lengthwise in half. Using a spoon or melon baller, scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on a parchment paper-lined baking sheet and sprinkle with garlic powder; set aside.
  2. Heat oil in a skillet set on medium-high. Add onion and sauté until translucent. Stir in chopped zucchini, tomato, salt and pepper. Cook a few minutes then add the fresh herbs.
  3. Spoon mixture evenly into zucchini halves and sprinkle cheese on top. Bake for 20 min., until cheese is bubbling and brown around the edges.