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Stuffed Zucchini Halves

Krista Aurel Rowe

"My dad used to make this recipe when I was growing up and I always loved it. Makes a great appetizer or side dish!"
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50 m servings 85 cals
Original recipe yields 6 servings

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking dish with cooking spray.
  2. Scoop seeds from zucchini halves; set aside.
  3. Bring a pot of water to a boil. Add zucchini halves and cook until slightly tender, about 3 minutes. Transfer zucchini halves to prepared baking dish and set aside to cool.
  4. Heat olive oil in a skillet over high heat. Once oil is hot, reduce heat to medium-low. Cook and stir zucchini seeds and onion in hot oil until the onion is translucent, about 5 minutes. Stir tomato sauce into the onion mixture; season with Italian seasoning, salt, and black pepper. Cook the mixture at a simmer until the sauce begins to thicken, about 20 minutes. Transfer the mixture to a mixing bowl and allow to cool slightly.
  5. Mix egg into the tomato sauce mixture; spoon into zucchini halves to fill. Sprinkle Parmesan cheese over the filling.
  6. Bake in preheated oven until the filling is firm, 15 to 20 minutes.

Nutrition Facts

Per Serving: 85 calories; 4.1 g fat; 10.1 g carbohydrates; 4.3 g protein; 32 mg cholesterol; 371 mg sodium. Full nutrition

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This was good. It is a nice gluten free way to stuff vegetables. Next time I'll add an extra egg though. It came out quite soupy. I suggest adding some seasonings as my family found it a bit bla...