Stuffed Zucchini

Recipe from I Can't Believe Its Not Butter!®

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 5 medium zucchini, halved lengthwise
  • 3 tablespoons I Can't Believe It's Not Butter!® Spread
  • 1 medium onion, chopped
  • 1 small red bell pepper, finely chopped
  • 3 cloves garlic, finely chopped
  • 1/2 teaspoon dried oregano leaves, crushed
  • 1/4 cup grated Parmesan cheese

Preparation

  1. Preheat oven to 375° . Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.

    Meanwhile, coarsely chop remaining zucchini and pulp. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.

    Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.

    Also terrific with I Can't Believe It's Not Butter!® Mediterranean Blend spread.

    Nutrition Information per serving:
    Calories 150, Calories From Fat 80, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 9g, Cholesterol 5mg, Sodium 220mg, Total Carbohydrate 13g, Sugars 6g, Dietary Fiber 4g, Protein 7g, Vitamin A 30%, Vitamin C 120%, Calcium 15%, Iron 6%
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