medium zucchini or 2 baby eggplants
tablespoon olive oil
large onion, sliced (about 1 cup)
medium carrot, diced (about 1/2 cup)
cup cooked instant brown rice
cup Prego® Traditional Italian Sauce
teaspoon dried oregano leaves, crushed
tablespoon grated Parmesan cheese
Cut the zucchini in half lengthwise.¬† Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell.¬† Dice the pulp and reserve the zucchini shells.
Heat the oil in a 10-inch skillet over medium heat.¬† Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally.¬† Stir in the rice and¬†1 cup sauce and cook until the mixture is hot and bubbling.
Spoon the vegetable mixture into the zucchini shells.¬† Place the filled shells into a 2-quart shallow baking dish.¬† Top with the remaining sauce.¬† Sprinkle with the oregano and cheese.
Bake at 400¬įF.¬†for 30¬†minutes or until the zucchini shells are tender.¬†