Vegetarian

Stuffed Zucchini With Chunky Tomato Sauce takes 30 minutes to prepare.

Stuffed Zucchini With Chunky Tomato Sauce takes 30 minutes to cook.

Stuffed Zucchini With Chunky Tomato Sauce makes 4 servings.

The ingredients for Stuffed Zucchini With Chunky Tomato Sauce are:

4 medium zucchini
1 Tbs. butter, cut into bits
Salt
Pepper
2 Tbs. olive oil
2 garlic cloves, minced
1 medium onion, finely chopped
1 egg, beaten
1/2 cup diced roasted red peppers (from 7-ounce jar)
1/4 cup minced fresh parsely
1 cup bread crumbs
1 cup grated Swiss or cheddar cheese, 2% fat
1/2 teaspoon dried basil
1/2 teaspoon dried oregano

The Sauce
1 Tbs. olive oil
1 medium onion, finely diced
2 cups diced canned tomatoes with their juice
Salt
Pepper

Here is how you make Stuffed Zucchini With Chunky Tomato Sauce:

1. Cut the ends off the zucchini. Halve lengthwise, then with a teaspoon carefully scoop out their centers, leaving a 1/4 inch-thick wall. Finely chop the centers and set aside. Place the zucchini boats in a large skillet (you might have to do this in batches) with 1/2 inch of water. Cover the pan and bring to a boil. Cook about 5 minutes, or until the zucchini are tender but not mushy. Place them on towel to dry.2. Lightly oil a baking dish large enough to hold the zucchini. Place them in the dish, cavity side up, then sprinkle the butter bits in the shells. Season with salt and pepper to taste.3. Drain the water and wipe the skillet dry. Pour in the oil and heat over medium heat. Add the garlic and onion and saute until the onion is tender, about 10 minutes. Add the chopped zucchini and saute about 10 minutes more, or until the zucchini is just tender. Scrape into a large bowl.4. Mix in the egg, roasted peppers, parsley, bread crumbs, cheese, basil, oregano, salt and pepper to taste. Stuff the zucchini boats with the mixture, carefully pressing it down to make it compact. 5. Preheat the oven to 375 F.6. Bake the zucchini, uncovered for 30 min, or until golden brown and sizzling.7. Meanwhile, make the sauce. Heat the olive oil in a medium-size skillet. Add the onion and saute until tender. Stir in tomatoes along with salt and pepper to taste. Cook, stirring occasionally, until the sauce begins to thicken, about 10 minutes. Put a few spooonfuls of sauce in the center of each serving plate and spread it out. Place the stuffed zucchini on the sauce.Note: May be prepared through step 4 up to 24 hours in advance and refrigerated. Bring to room temperature before baking.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user HBOWATCH.

The nutritional information for Stuffed Zucchini With Chunky Tomato Sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 383.6

• Total Fat: 22.1 g
• Cholesterol: 73.9 mg
• Sodium: 560.0 mg
• Total Carbs: 33.4 g
• Dietary Fiber: 5.3 g
• Protein: 14.5 g

The dietary needs meet for Stuffed Zucchini With Chunky Tomato Sauce is Vegetarian