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Tomato & Cheese-Stuffed Zucchini

Makes: Serves: 4

Level: easy

Prep Time: 10

Total Time: 30

Ingredients

2: zucchini, each about 8-in. (20 cm) long

1/2 tsp: garlic powder; 2 mL

1 tbsp: olive oil; 15 mL

1/2: small onion, diced

1: roma tomato, seeded and diced

1/2 tsp: each salt and pepper; 2 mL

1 tsp: chopped fresh oregano; 5 mL

1/2 tsp: chopped fresh thyme; 2 mL

1/3 cup: grated old cheddar cheese; 75 mL

Method

Step 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.

Step 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.

Step 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.

Nutritional Facts Per Serving

Nutrition Description:: ¼ of the recipe

Calories:: 80

Fat:: 6 g

Saturated Fat:: 2 g

Carbs:: 6 g

Protein:: 3 g

Cholesterol:: 10 mg

Fiber:: 3 g

Sodium:: 350 mg

Potassium:: 300

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