Stuffed Zucchini Squash

Serves: 8

  • 4 whole Zucchini Squash
  • 1/2 Cup Chopped Large onion
  • 1 Cup Chopped Large tomato
  • 1 8oz can Sliced fresh mushroom
  • 1/2 Cup Chopped Red Bell Pepper
  • 1/2 Cup Chopped Yellow Bell Pepper
  • 1 1/2 Cup Bread Crumbs
  • 1 Teaspoon ADAMS GALIC POWDER
  • 1/2 Teaspoon ADAMS PARSLEY
  • 1/2 Teaspoon ADAMS OREGANO
  • to taste ADAMS SALT
  • to taste ADAMS GROUND BLACK PEPPER
  • 1 Cup, Shredded Parmesan Cheese
  • 1 Tablespoon Butter
  • 1 Tablespoon Extra Virgin Olive Oil
Preheat oven to 350 degrees. Slice zucchini long ways. Scoop with spoon, meat of squash leaving enough inside and the skin to create a "boat". Saute chopped onion, bell peppers, and mushrooms in butter and oil until onions and peppers are soft. Add squash meat and tomato. Saute until heated through. Remove from heat and add spices, bread crumbs, and 1/2 parmesan cheese. Mix well. Place squash boats in 9x11 glass dish. Fill boats with squash mixture. Top boats with remaining cheese. Bake for 30 minutes or until squash is tender.

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stuffed zucchini

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