Stuffed Zucchini Halves

My dad used to make this recipe when I was growing up and I always loved it. Makes a great appetizer or side dish!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking dish with cooking spray.

Step: 2

Scoop seeds from zucchini halves; set aside.

Step: 3

Bring a pot of water to a boil. Add zucchini halves and cook until slightly tender, about 3 minutes. Transfer zucchini halves to prepared baking dish and set aside to cool.

Step: 4

Heat olive oil in a skillet over high heat. Once oil is hot, reduce heat to medium-low. Cook and stir zucchini seeds and onion in hot oil until the onion is translucent, about 5 minutes. Stir tomato sauce into the onion mixture; season with Italian seasoning, salt, and black pepper. Cook the mixture at a simmer until the sauce begins to thicken, about 20 minutes. Transfer the mixture to a mixing bowl and allow to cool slightly.

Step: 5

Mix egg into the tomato sauce mixture; spoon into zucchini halves to fill. Sprinkle Parmesan cheese over the filling.

Step: 6

Bake in preheated oven until the filling is firm, 15 to 20 minutes.

Per Serving: 85 calories; protein 4.3g; carbohydrates 10.1g; fat 4.1g; cholesterol 32.5mg; sodium 370.9mg.

The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re making stir-fry with rice, it must not a good idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can made a dish do more often .