Zucchini stuffed with bell pepper, tomatoes and mozzarella cheese
1 large zucchini
1 cup green bell pepper, finely chopped
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pint cherry tomatoes, quartered
4 ounces mozzarella cheese, shredded
2 Tablespoon fresh basil, finely chopped
4 ounces seasoned bread crumbs
salt and pepper to taste
2 cups spaghetti sauce, homemade or jarred
Cut zucchini in half lengthwise. Cut each half into 3 equal pieces. Hollow out center of
zucchini piece; set aside
In a large bowl combine the green pepper, the onion, the garlic, the tomatoes, the cheese
the basil, the salt and pepper. Mix well.
Pour tomato sauce in bottom of oven proof baking dish. Fill each zucchini piece with some
the tomato-cheese mixture. As each piece is filled set it in the baking dish. Sprinkle
crumbs over tops of zucchini pieces.
Bake at 350 F for 20-30 minutes, or until cooked through.
Makes 6 zucchini boats