Stuffed Zucchini

Campbell's Stuffed Zucchini Recipe

When you're looking for an elegant side dish that tastes as good as it looks, give this recipe a try...it makes a great complement to most main dishes.

At a glance

Prep

20 min.

Total

1 hr.

Serves

4

Cook: 10 min.

Bake: 30 min.

Made With

  • Prego® Veggie Smart® Smooth & Simple Italian Sauce

    Prego® Veggie Smart® Smooth & Simple Italian Sauce

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What You'll Need

2 medium zucchini or 2 baby eggplants
1 tablespoon olive oil
1 large onion, sliced (about 1 cup)
1 medium carrot, diced (about 1/2 cup)
1 cup cooked instant brown rice
1 1/2 cups Prego® Veggie Smart® Smooth & Simple Italian Sauce
1/4 teaspoon dried oregano leaves, crushed
4 tablespoons grated Parmesan cheese

How to Make It

  • 1

    Cut the zucchini in half lengthwise.  Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell.  Dice the pulp and reserve the zucchini shells.

  • 2

    Heat the oil in a 10-inch skillet over medium heat.  Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally.  Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.

  • 3

    Spoon the vegetable mixture into the zucchini shells.  Place the filled shells into a 2-quart shallow baking dish.  Top with the remaining sauce.  Sprinkle with the oregano and cheese.

  • 4

    Bake at 400°F. for 30 minutes or until the zucchini shells are tender. 

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  • Leftovers: This recipe is a great way to use up leftover rice.
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RID#60743

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