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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.
Course Appetizer, Dinner & Main Course, Side Dish
Key Ingredient Chickpeas, Lentils
Dietary Need Gluten Free, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 179

Ingredients

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

Instructions

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Slice zucchini in half lengthwise and remove seeds. Place on prepared pan.
  • 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.

Notes

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

Nutrition

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