Stuffed Zucchini Squash

Servings:

Serves 8

Nutrition:

Calories 134, Total Fat 3.2g, Saturated Fat 0.6g, Cholesterol 0mg, Sodium 167mg, Total Carbohydrate 22.9g, Dietary Fiber 3.5g, Total Sugars 5.8g, Protein 5.4g

Recipe

Prep Time/Cook Time:

15 minutes / 35 minutes

Ingredients:
  • 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
  • to taste ADAMS GROUND BLACK PEPPER
  • 1 Cup, Shredded Parmesan Cheese
  • 1 Tablespoon Butter
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 tsp Adams Oregano
  • 1 tsp ADAMS GARLIC POWDER
  • 1/2 tsp Adams Parsley
Directions:
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.