Ingredients and Weight:
- 4 large zucchini (2 pounds)
- 1 medium onion (1 cup, chopped)
- 2 cloves garlic ( minced)
- 1 tablespoon olive oil
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 cup vegetable broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup grated Parmesan cheese, for topping
- Chopped fresh parsley, for topping (optional)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the zucchini lengthwise and scoop out the seeds and pulp, leaving a 1/4-inch-thick shell.
- Brush the zucchini shells with olive oil and place them on a baking sheet.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute.
- Add the diced tomatoes, tomato sauce, vegetable broth, oregano, basil, salt, and pepper to the skillet. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
- Fill the zucchini shells with the sauce.
- Bake for 20-25 minutes, or until the zucchini is tender and the sauce is bubbly.
- Sprinkle with Parmesan cheese and parsley, if desired.
Nutritional Information:
Per serving (1 zucchini half):
- Calories: 200
- Fat: 10g
- Sodium: 600mg
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
Dish Characteristics:
- Colorful and visually appealing
- Flavorful and savory
- Healthy and nutritious
- Versatile and customizable (can be filled with various fillings)
- Easy to prepare and cook
User Comments:
- "This dish is absolutely delicious! The zucchini shells are so tender and the sauce is rich and flavorful."
- "I love how easy this dish is to make. It's perfect for a busy weeknight meal."
- "I added some ground turkey to the sauce for extra protein. It was a hit!"
- "I'm not a big fan of zucchini, but this dish has changed my mind. It's so good!"
- "This is a great way to use up leftover zucchini. I will definitely be making it again."
Special Precautions and Tips:
- Be careful when cutting the zucchini shells. Use a sharp knife and cut slowly.
- If you don't have a zucchini scoop, you can use a spoon to scoop out the seeds and pulp.
- You can use any type of tomato sauce you like. If you want a spicier dish, use a spicy tomato sauce.
- If you don't have vegetable broth, you can use water. However, vegetable broth will add more flavor to the dish.
- If you are gluten-free, use gluten-free Parmesan cheese.
