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Baked Stuffed Zucchini

For the summer days, when zucchini is plentiful. For the rest of the year, a special side dish.
Pulses Chickpeas, Lentils
Prep Time 5 minutes
Cook Time 25 minutes
Servings 6 servings
Print Recipe Cook Mode

Nutrition

Serving Size: 0.5 zucchini Calories: 179 Total Fat: 7 g Saturated Fat: 4 g Carbohydrate: 21 g Fibre: 4.5 g Sugars: 11 g Protein: 12 g Cholesterol: 22 mg Sodium: 668 mg Potassium: 910 mg Iron: 2.5 mg

Ingredients

  • 3 medium zucchini
  • 1 cup (250 mL) Mighty Marinara Sauce see tips
  • 6 Tbsp (90 mL) crumbled oregano, sundried tomato feta cheese
  • 85 g (3 oz) sundried tomatoes roughly chopped
  • 1 cup (250 mL) grated mozzarella cheese

Directions

  • Preheat oven to 425°F (220°C).
  • Slice zucchini in half lengthwise and remove seeds. Place on cookie sheet.
  • Sprinkle 1 Tbsp (15 mL) feta cheese in each zucchini. Place about 2 - 3 Tbsp (30 - 45 mL) Mighty Marinara Sauce in each zucchini. Sprinkle chopped sundried tomatoes on top of sauce of each zucchini half and then top with mozzarella cheese.
  • Bake until cheese is golden and bubbly and zucchini is tender.

tips

  • Find the Mighty Marinara Sauce on our website with this link.
  • You can also use acorn, butternut or spaghetti squash instead of zucchini!

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