Stuffed Zucchini/Squash
Source of Recipe
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List of Ingredients
Serving Size: 12
6 med Zucchini seeded
6 med Squash
8 tbs olive oil
6 med red potatoes, cubed
2 med onions, chopped fine
10 cloves garlic, minced
6 sm tomatoes, seeded and chopped
2/3 cup fresh basil leaves, chopped
12 ozs. Monterey jack cheese, shredded
Use griddle for initial cooking of squash and zucchini. Halve each zucchini lengthwise. Scoop out seeds and most of flesh leaving well. Season with salt and pepper and brush with oil; set cut side down on griddle and roast until slightly softened - about ten minutes. Roast the potatoes in large skillet with 1 tbs. olive oil, salt and pepper until tender and lightly browned.
Add onion and garlic to potatoes, cook about 30 seconds. Remove and add the tomatoes, stir in basil, 1 cup cheese, salt and pepper to taste. Spoon the filling evenly among the squash halves and pack lightly. Sprinkle with remaining cheese. Bake in Dutch oven on pizza stone until heated through - about 6 minutes. Serve immediately.
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Per serving: 273 Calories; 18g Fat (57% calories from fat); 10g Protein; 20g Carbohydrate; 25mg Cholesterol; 165mg Sodium
Recipe
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