Stuffed Zucchini

  • Prep 20 min.
  • Total 40 min.
  • Serves 4
  • Stuffed Zucchini
When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes.

POSTED IN: Popular, Sides & Appetizer, Tomato Sauce, Vegetarian

What You'll Need

  • 2

    medium zucchini or 2 baby eggplants

  • 1

    tablespoon olive oil

  • 1

    large onion, sliced (about 1 cup)

  • 1

    medium carrot, diced (about 1/2 cup)

  • 1

    cup cooked instant brown rice

  • 1 1/2

    cup Prego® Traditional Italian Sauce

  • 1/4

    teaspoon dried oregano leaves, crushed

  • 4

    tablespoon grated Parmesan cheese

How to Make It

  • 1

    Cut the zucchini in half lengthwise.  Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell.  Dice the pulp and reserve the zucchini shells.

  • 2

    Heat the oil in a 10-inch skillet over medium heat.  Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally.  Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.

  • 3

    Spoon the vegetable mixture into the zucchini shells.  Place the filled shells into a 2-quart shallow baking dish.  Top with the remaining sauce.  Sprinkle with the oregano and cheese.

  • 4

    Bake at 400°F. for 30 minutes or until the zucchini shells are tender. 

CHOOSE TASTE. CHOOSE PREGO.

TIPS AND TRICKS FOR A MEAL EVERYONE WILL LOVE
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THE SIMPLE TRICK TO MAKE SAUCES THAT STICK.

Don't Rinse Your Pasta

Don't rinse your pasta after cooking it. Doing this washes the starch off the surface, which is what helps the sauce cling to it.

Tips and Tricks - Fridge
THE FRIDGE ISN'T ALWAYS YOUR FRIEND.

How to Store Basil

Store basil at room temperature in a sealed plastic bag. If refrigerated, the leaves will turn black.