- 4 zucchinis
- salt and ground black pepper to taste
- 2 tomatoes, chopped
- 1/2 cup crushed crackers
- 1/2 cup fresh corn kernels
- 1/4 cup finely chopped black olives (optional)
- 2 mushrooms, finely chopped, or more to taste (optional)
- 2 tablespoons mild pineapple salsa
- 1 large clove garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano, or more to taste
- 1/4 cup shredded smoked Gouda cheese, or more to taste
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
- Bake in the preheated oven until hot and slightly tender, about 10 minutes.
- Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
- Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
- Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.
04/20/2018
recipepes.com
talian-Style Stuffed Zucchini (Kid-Friendly), recipe
PT15M
PT1H
5
455 calories
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