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Stuffed Zucchini |
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Serves: 8 Print this RecipeSummertime is the perfect time to use up the pounds of zucchini growing in your garden. This goes well with any chicken recipe. 4 medium zucchini (about 2 pounds) 1 medium onion, chopped (1/2 cup) 1/4 cup (1/2 stick) margarine or butter 1 (4-ounce) can chopped green chilies, drained 1 (2-ounce) jar diced pimientos, drained 1 1/2 cups herb- seasoned stuffing mix (dry) 3/4 cup shredded mozzarella or Monterey Jack cheese 1. Heat 2 inches water (salted if desired) to boiling. Add zucchini. Heat to boiling; reduce heat. Cover and simmer just until tender, 8 to 10 minutes; drain. Cool slightly; cut each zucchini lengthwise in half. 2. Spoon out pulp; chop coarsely. Place zucchini, cut sides up, in ungreased baking dish, 13 x 9 x 2 inches. 3. Heat oven to 350°. 4. Cook and stir onion in margarine in 10-inch skillet until onion is tender. Stir in chopped pulp, chilies, pimientos and stuffing mix. 5. Divide stuffing mixture among zucchini halves. Sprinkle each with about 1 tablespoon cheese. Bake uncovered until hot, 30 to 35 minutes. 1 SERVING: Calories 145 (Calories from Fat 70); Fat 8g (Saturated 2g); Cholesterol 5mg; Sodium 330mg; Carbohydrates 14g (Dietary Fiber 2g); Protein 6g. From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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