| | Stuffed Zucchini Basic-Recipes.com 9/3/06 two (6 to 8 inch) zucchini
1 small onion, finely chopped
2 tablespoons of butter or margarine
one 15 ounce can of red kidney beans, slightly mashedv1 cup (4 ounces) of shredded sharp Cheddar Cheese
3/4 cup of spaghetti sauce, divided
1/4 teaspoon of dried oregano leaves
1/4 teaspoon of dried basil leaves
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/4 cup of grated Parmesan cheese |
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Wash the zucchini thoroughly, cook in boiling salted water for 5 minutes. Cut zucchini in half lengthwise, remove seeds and membrane. Set shells aside. Sauté the onion in butter until tender. Combine the onion, kidney beans, Cheddar cheese, 1/2 cup of spaghetti sauce, oregano, basil, salt and pepper, mix well. Arrange the zucchini shells in a lightly greased 9 inch square baking dish. Spoon bean mixture into zucchini. Top each with 1 tablespoon of remaining spaghetti sauce and 1 tablespoon of Parmesan cheese. Cover and bake at 375ºF. for 15 to 20 minutes or until thoroughly heated. Makes 2 servings |
