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: $4.02
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.
Yummy Stuffed Zucchini Hubby Favorite
Made this for Father's Day per husband's request. Definitely a keeper. Easy to make, good flavor. We will be making this often.
This is a keeper and I will be making this again.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.