Tomato and Cheese Stuffed Zucchini Recipe

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Either as a side dish or a vegetarian meal, these zucchini boats stuffed with onions and tomatoes will please everyone. Full of the flavors of fresh herbs, this is a perfect recipe for your seasonal zucchini.
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  • 2 zucchini
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/4 cup onion, diced
  • 1 tomato, seeded, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon fresh oregano
  • 1/2 teaspoon fresh thyme
  • 1/3 cup shredded Cheddar cheese
15 mins
20 mins
35 mins
Preheat oven to 350 degrees F.

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.

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.

Spoon mixture evenly into zucchini halves and sprinkle cheese on top.

Bake for 20 minutes, until cheese is bubbling and brown around the edges.

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Tomato and Cheese Stuffed Zucchini Recipe Reviews

tomato and cheese stuffed zucchini

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jwc User
Rating of 5 out of 5.0 stars
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"Delicious! I added 2 cloves of garlic and used Italian seasoning instead of the fresh herbs just because I didn't have any. My only complaint is that the zucchini was a little firmer than I thought it should be but I think I could just cook it longer. Next time I will be trying on the grill."
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