When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes.
cost per recipe: $5.27
The price is determined by the national average.
medium zucchini or 2 baby eggplants
tablespoon olive oil
large onion, sliced (about 1 cup)
medium carrot, diced (about 1/2 cup)
cup cooked instant brown rice
cups Prego® Traditional Italian Sauce
teaspoon dried oregano leaves, crushed
tablespoons grated Parmesan cheese
Cut the zucchini in half lengthwise. Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell. Dice the pulp and reserve the zucchini shells.
Heat the oil in a 10-inch skillet over medium heat. Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally. Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.
Spoon the vegetable mixture into the zucchini shells. Place the filled shells into a 2-quart shallow baking dish. Top with the remaining sauce. Sprinkle with the oregano and cheese.
Bake at 400°F. for 30 minutes or until the zucchini shells are tender.