Crunchy Vegetable Stuffed Zucchini

Name: Crunchy Vegetable Stuffed Zucchini
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 2 zucchini (medium 6-8-inch); 1 tablespoon olive oil; 1/2 cup mushroom (finely chopped); 1/4 cup onion (finely chopped); 1/4 cup tomatoes (chopped); 20 saltine crackers (finely crushed, divided); 1/2 teaspoon oregano (dried); 1/4 teaspoon garlic powder; 2 tablespoons butter (melted)

Submitted by Miss V

"Great main dish Vegetable."

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Ready In:: 40mins
Ingredients:: 9
Serves:: 4

ingredients

2 zucchini (medium 6-8-inch)
1 tablespoon olive oil
¹⁄₂ cup mushroom (finely chopped)
¹⁄₄ cup onion (finely chopped)
¹⁄₄ cup tomatoes (chopped)
20 saltine crackers (finely crushed, divided)
¹⁄₂ teaspoon oregano (dried)
¹⁄₄ teaspoon garlic powder
2 tablespoons butter (melted)

directions

Preheat oven to 350. Line an 9 or 9" square baking dish with foil.
In a large pot of boiling water, cook zucchini for 4-5 minutes or until fork-tender. Drain and set aside briefly to cool. Cut zucchini in half lengthwise, carefully scoop our center, leaving 1/4" thick shells. Chop zucchini pulp and reserve. Place zucchini shells in baking dish.
In a skillet over med heat, add oil. Add mushrooms, onion, tomato and zucchini pulp and saute for 3-5 minutes, or until vegetables soften. Remove from heat and stir in 1/3 Celsius cracker crumbs, oregano and garlic powder. Spoon evenly into zucchini shells.
Mix remaining cracker crumbs and butter. Sprinkle over vegetable mixture. Bake for 20 minutes or till heated through.

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Reviews

This was a very tasty and wonderful dish. I cut it in half for DH and I and wished I would have made the whole amount. DH gobbled his up before he even had his meal half done. I followed the instructions to a tee (maybe boiled my zucchini a little longer) but otherwise I will make it as written. Thank you for a wonderful dish which I will be putting into my Favorites of 2011. Made for Fall PAC 2011.

mama smurf