This is the Stuffed Zucchini recipe.
- Prep: 10 min
- Cooking: 18 min - 23 min
- 2 large zucchini
- 1 tbsp (15 mL) butter
- 1 green bell pepper chopped
- 1/2 red onion chopped
- 1 tomato chopped
- 1 celery stalk chopped
- 1 tbsp (15 mL) red wine vinegar
- Salt and pepper to taste
- Fresh oregano
- Grated Canadian Parmesan cheese
Cut zucchini in 2, lengthwise. Scoop out pulp with a spoon and set aside. In saucepan of boiling water, cook zucchini shells for 5 minutes. Drain and set aside.
Preheat oven to 350 °F (180 °C).
In saucepan, sauté reserved zucchini pulp, pepper, onion , tomato and celery in butter. Add vinegar and season to taste. Cook over medium heat for 3 minutes while stirring. Remove from heat and set aside.
Stuff zucchini shells with vegetable mixture and sprinkle with oregano and Canadian Parmesan cheese. Bake for 10 to 15 minutes.