Baked Vegetable and Cheese Stuffed Zucchini with Herbs and Spices

Baked Vegetable and Cheese Stuffed Zucchini is a delightful American dinner dish that combines tender zucchini boats filled with a savory mix of vegetables and cheeses, baked to perfection. The infusion of herbs and spices elevates the flavors, making it a nutritious and satisfying meal.

Ingredients

• 2 medium zucchini
• 1 cup diced bell peppers (mixed colors)
• 1/2 cup diced onion
• 1/2 cup diced tomatoes (fresh or canned)
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Steps

1. Preheat the oven to 190°C (375°F).
2. Cut the zucchini in half lengthwise and scoop out the center using a spoon to create boats. Set aside the scooped flesh for later use.
3. In a skillet, heat the olive oil over medium heat. Add the diced onion and bell peppers, and sauté for about 5 minutes until softened.
4. Add the diced tomatoes, corn, and the reserved zucchini flesh to the skillet. Stir in the garlic powder, oregano, basil, salt, and pepper, and cook for another 5 minutes.
5. Remove the skillet from heat and mix in the mozzarella and Parmesan cheeses until well combined.
6. Fill each zucchini boat with the vegetable and cheese mixture, pressing it down gently to pack it in.
7. Place the stuffed zucchini on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the cheese is bubbly and golden.
8. Remove from the oven and let cool slightly. Garnish with fresh parsley if desired before serving.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 30 mg
• Total Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• High in protein and calcium due to the cheese content.

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