Stuffed zucchini

Interesting little dish, took less time to prep than I would have figured. Filling but not overstuffing!

Stuffed Zucchini

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 mashed
1 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

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

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