Rita, I got an email from Taste of Home with summer recipies. Thought you might be interested in this one-
Tomato Stuffed Zuccini
IngredientsSavings in ferryville, WI 54628 Change Zip
•1 medium zucchini
•1 plum tomato, diced
•1/3 cup shredded Monterey Jack or Mexican cheese blend
•3/4 teaspoon minced fresh parsley
•Dash each salt, garlic powder, dried oregano and pepper
•1-1/2 teaspoons grated Parmesan cheese
Directions
•Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain.
•In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese.
•Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 2 servings.
I don't know if you would like this or not, but they have a ton of zuccini recipies! If you are like me, I never follow a recipe exactly...always modify to our tastes.
