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Main dishes

Stuffed Zucchini

Stuffed Zucchini recipe
photo by:kraft
As if being filled with tomatoes, onions, bacon and cheese weren't enough, we've topped our Stuffed Zucchini with crunchy golden-brown panko crumbs.
30 min
45 min
4 servings

What You Need

Tbsp.  butter, divided
cup  chopped yellow onions
small  plum tomato, chopped
slices  cooked OSCAR MAYER Bacon, crumbled
cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
cup  panko bread crumbs

Make It

HEAT oven to 400ºF.

CUT zucchini lengthwise in half; scoop out centers onto cutting board, leaving 1/8-inch-thick shells. Place shells in 13x9-inch baking dish.

CHOP zucchini flesh. Melt 1 Tbsp. butter in large skillet on medium-high heat. Add onions and chopped zucchini; cook and stir 3 min. or until onions are crisp-tender. Add tomatoes and bacon; cook 2 min. Stir in cheese. Spoon into zucchini shells.

MELT remaining butter in same skillet. Add panko crumbs; cook and stir 3 min. or until golden brown. Sprinkle over filled shells.

BAKE 15 min. or until heated through.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

Serving Suggestion
Serve this vegetable-based side dish with a serving of lean meat or poultry.
Substitute 2 sliced green onions for the chopped yellow onions.
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