Zucchini Stuffed With Cheese recipe
2 - (8 inc) zucchini
1/2 teaspoon salt
1/2 cup cream cheese
1/2 cup grated mozzarella cheese
1/2 cup grated cheddar cheese
Makes 2-4 servings depending if main dish or side dish.
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Preheat oven to 350 degrees F.
Line with parchment paper and grease a baking dish that is an appropriate size to hold the 4 halves without stacking.
Cut the unpeeled zucchini's in half lengthwise.
Put the halves into a pot big enough that you do not have to stack them, cover with water, add 1/2 teaspoon salt to the water, bring to a boil and cook for 5 minutes.
Drain, remove the boiled zucchini halves and put them onto a plate lined with paper towels that will absorb the water.
Scoop out the seeds and enough pulp to make the basket wells that will hold the stuffing. Discard the scooped out insides.
While the zucchini are boiling prepare the stuffing.
In a small bowl stir together the three cheeses.
Place the cooked zucchini halves into the greased baking dish and use a small spoon to scoop the filler into the zucchini halves.
Place into the preheated oven and bake for 20-25 minutes or until heated through and the cheeses are golden brown.