Ingredients:

  • 2 medium zucchini
  • 2 garlic cloves, minced
  • 1 medium tomato, seeded and finely chopped
  • 1/2 cup finely chopped fresh mushrooms
  • 1/2 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/4 tsp. crushed red pepper flakes
  • 2 Tbsp. olive oil
  • 3/4 cups shredded Parmesan cheese, divided
  • 2 tsp. fresh basil, chopped

Instructions:

  1. Preheat oven to 400° degrees F.
  2. Cut zucchini in half lengthwise; scoop out pulp and seeds, leaving 1/4-inch shell (use a small spoon for this). Reserve pulp from two zucchini and chop. Combine zucchini pulp, garlic, tomato, mushrooms, basil, oregano, crushed red pepper flakes, olive oil and 1/2 cup cheese in a medium bowl. Divide mixture among zucchini shells.
  3. Place stuffed zucchini in a 13 x 9 baking dish; cover with foil. Bake for 25 minutes or until zucchini is tender. Sprinkle with remaining cheese. Bake uncovered 5 minutes more or until cheese is melted. Top with fresh basil.
  4. Enjoy!

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