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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
each
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
of
the tomato-cheese mixture. As each piece is filled set it in the baking dish. Sprinkle
bread
crumbs over tops of zucchini pieces.
Bake at 350 F for 20-30 minutes, or until cooked through.
Serve immediately
Makes 6 zucchini boats
  
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