- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 2
- zucchini, each about 8-in. (20 cm) long
- 1/2 tsp
- garlic powder
- 2 mL
- 1 tbsp
- olive oil
- 15 mL
- 1/2
- small onion, diced
- 1
- roma tomato, seeded and diced
- 1/2 tsp
- each salt and pepper
- 2 mL
- 1 tsp
- chopped fresh oregano
- 5 mL
- 1/2 tsp
- chopped fresh thyme
- 2 mL
- 1/3 cup
- grated old cheddar cheese
- 75 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Trim ends and cut zucchini lengthwise in half. Using a spoon or melon baller, scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on a parchment paper-lined baking sheet and sprinkle with garlic powder; set aside.
Step 2
Heat oil in a skillet set on medium-high. Add onion and sauté until translucent. Stir in chopped zucchini, tomato, salt and pepper. Cook a few minutes then add the fresh herbs.
Step 3
Spoon mixture evenly into zucchini halves and sprinkle cheese on top. Bake for 20 min., until cheese is bubbling and brown around the edges.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.