Stuffed Zucchini

  • Prep 20 min.
  • Total 40 min.
  • Serves 4
  • Stuffed Zucchini
When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes.

POSTED IN: Popular, Sides & Appetizer, Tomato Sauce, Vegetarian

What You'll Need

  • 2

    medium zucchini or 2 baby eggplants

  • 1

    tablespoon olive oil

  • 1

    large onion, sliced (about 1 cup)

  • 1

    medium carrot, diced (about 1/2 cup)

  • 1

    cup cooked instant brown rice

  • 1 1/2

    cup Prego® Traditional Italian Sauce

  • 1/4

    teaspoon dried oregano leaves, crushed

  • 4

    tablespoon grated Parmesan cheese

How to Make It

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    Bake at 400°F. for 30 minutes or until the zucchini shells are tender. 

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE
Tips and Tricks - Fridge
THE FRIDGE ISN'T ALWAYS YOUR FRIEND.

How to Store Basil

Store basil at room temperature in a sealed plastic bag. If refrigerated, the leaves will turn black.

Tips and Tricks - Dicing
YOU DON'T NEED TO BE A CHEF TO COOK LIKE ONE.

Homemade Italian Seasoning

To make your own Italian seasoning, blend together dried basil, oregano, marjoram, thyme, and sage.