Tomato and Cheese Stuffed Zucchini

I found this recipe in a magazine called Inspire.

  • 2 zucchini
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1/2 small onion, diced
  • 1 tomato, diced
  • 1/2 teaspoon each of salt and pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/3 cup grated cheddar cheese
  1. Preheat oven to 350F.
  2. Trim end of zucchini, peel and cut lengthwise in half. Scoop out the insides of the zucchini to make a trench in each half. Place zucchini halves on a parchment paper lined baking sheet, sprinkle with garlic powder and set aside.
  3. Heat oil in a skillet. Add onion and sauté until onions are translucent. Stir in the scooped out zucchini parts, tomato, salt and pepper. Cook a few minutes then add oregano and thyme.
  4. Spoon mixture evenly over zucchini halves and sprinkle with cheese. Bake 20 minutes.

Tomato Stuffed Zucchini

Verdict: This was a very easy, very tasty recipe. I loved the cheese, zucchini and tomato taste, even though it seemed the piece I ate had very little onion taste.

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