While the veggies cook toast the bread in a toaster then spread liberally with butter and tear into pieces. Zucchini has never been tastier than when stuffed with sargento shredded parmesan cheese chopped tomatoes and mushrooms with basil.
Feta Stuffed Zucchini Boats
Stuffed zucchini boats with bell pepper chickpeas and vegan cheese.
Easy vegetarian stuffed zucchini recipe. Fill zucchini boats with mixture. Ingredients 2 zucchinis see notes. Remove from heat and mix in oregano basil parsley salt pepper crumbs and both cheeses.
Pile the beef mixture into the zucchini shells in the prepared dish. Dot tops with butter and sprinkle with remaining parmesan cheese. Add onion and cook two minutes.
14 cup of progresso italian breadcrumbs 1 tsp more. This is a simple vegetarian weeknight dinner side dish or entree which contains healthy wholesome ingredients. 12 cup tomato paste.
Mix to combine and saute one minute. In a medium bowl combined zucchini flesh bread crumbs cheddar cheese onion parsley salt most of the parmesan cheese and egg. Add garlic red pepper mushrooms and cut up zucchini tops.
The recipe is meat free plant based relatively low carb and easy to make. 1 red onion diced. 15 cups black beans cooked or a 15 oz.
2 tablespoon olive oil. 1 red bell pepper diced. 14 teaspoon chili powder.
12 cup cheese grated see notes. 1 can of hunts fire roasted dice tomatoes 14 oz. Sprinkle the top of each zucchini half with about 2 teaspoons of the breadcrumb mixture.
1 clove garlic minced. 1 tablespoon herbes de provence. Add zucchini and cook until tender about 15 minutes.
Ingredients 4 fresh zucchinis. 1 tablespoon extra virgin olive oil. We put a spin on stuffed zucchini and added rich flavors from ingredients like mushrooms dried basil and oregano in olive oil with a topping of sargento shredded parmesan cheese.
In a separate bowl combine parmesan cheese and breadcrumbs. Bake for 20 minutes or until heated through and golden brown on top. 12 teaspoon black pepper.
Add in the reserved zucchini and tomatoes season with salt and pepper to taste and heat through for 1 minute then remove from the heat. Scoop out the flesh of the zucchini making a boat. 1 tsp fresh garlic minced.
1 tsp basil crushed. 12 teaspoon ground cumin. 14 cup shredded mozzarella cheese.
Add the bread to a food processor along with the parsley and tarragon or basil. In a large skillet or frying pan heat the oil over medium heat. 12 teaspoon fine sea salt.
14 cup kraft parmesan cheese.
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