Fontina-Stuffed Zucchini

Fontina-Stuffed Zucchini

servings
4

Ingredients









Cooking Instructions

1

Heat oven to 350°F. Using spoon, scoop seeded centers from zucchini halves. Place zucchini halves cut-side-up in large shallow baking dish (cutting a bit from bottoms to level if necessary). Mix garlic, olive oil, seasoning, salt and pepper in bowl. Spread mixture over cut zucchini surfaces, dividing evenly. Divide tomato halves among zucchini. Sprinkle with olive oil and bread crumbs. Bake 30 minutes.


2

Remove and sprinkle cheese over zucchini. Bake additional 20 minutes or until fontina is melted. Serve immediately.


Ingredients









Cooking Instructions

1

Heat oven to 350°F. Using spoon, scoop seeded centers from zucchini halves. Place zucchini halves cut-side-up in large shallow baking dish (cutting a bit from bottoms to level if necessary). Mix garlic, olive oil, seasoning, salt and pepper in bowl. Spread mixture over cut zucchini surfaces, dividing evenly. Divide tomato halves among zucchini. Sprinkle with olive oil and bread crumbs. Bake 30 minutes.


2

Remove and sprinkle cheese over zucchini. Bake additional 20 minutes or until fontina is melted. Serve immediately.


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