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Ingredients
| zucchini squash: 2 whole squashes |
| green bell pepper (chopped): 1/4 cup (diced) |
| celery (chopped): 1/2 cup (diced) |
| onions (chopped): 1/2 cup (diced) |
| garlic: 1 clove (minced) |
| margarine (oleo): 1 tsp |
| waterchestnuts (sliced): 1/2 cup |
| black olives: 1/2 cup |
| red tomatoes: 2 (finely chopped) |
| monterey jack cheese: 3 oz (shredded) |
Stuffed Zucchini
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
25 min -
Servings
4 serving(s)
Tags
- Cut Zucchini lengthwise and scoop out pulp.
- Steam 6 to 10 minutes.
- Saute pepper, celery onion and garlic in margarine until tender.
- Add water chestnuts, zucchini pulp, olives and tomatoes and saute 2 more minutes.
- Add spices and half the cheese. Mix and stuff into shells.
- Bake at 350 for 25 minutes.
- Top with rest of cheese and broil until cheese melts.