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Main dishes

Three-Cheese-Stuffed Zucchini

Three-Cheese-Stuffed Zucchini recipe
photo by:kraft
Really, just one cheese would have sufficed to make our stuffed zucchini good. But we opted for zucchini greatness—with feta, mozzarella and Parmesan.
time
prep:
45 min
total:
1 hr 30 min
servings
total:
6 servings
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What You Need

6
 Mexican zucchini (about 3-1/2 lb.)
1
cup  KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1
pkg.   (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2
tsp.  oil
1
 onion, chopped
3
 arbol chiles, stemmed
1
clove  garlic, minced
1
can   (8 oz.) tomato sauce
1
Tbsp.  KRAFT Grated Parmesan Cheese
3
cups  hot cooked long-grain brown rice

Make It

HEAT oven to 350º F.

COOK zucchini in boiling water in large saucepan 5 to 7 min. or until tender; drain, reserving 1 cup cooking water. Cool zucchini. Slice off tops of zucchini; scoop out centers, leaving 1/4-inch-thick shells. Chop removed zucchini; combine with mozzarella and feta cheeses.

HEAT oil in medium skillet on medium heat. Add onions, chiles and garlic; cook 3 min. or until onions are tender. Remove from heat. Add half the onion mixture to zucchini mixture; spoon into zucchini shells. Place in 13x9-inch baking dish.

BLEND reserved water, tomato sauce and remaining onion mixture in blender until smooth. Pour over zucchini shells; cover.

BAKE 25 to 30 min. or until heated through. Sprinkle with Parmesan. Serve with rice.

Kraft Kitchens Tips

How to Make Zucchini Shells
Use an apple corer to easily remove the insides of the zucchini.
Cooking Know-How
For even cooking, pick zucchini that are similar in shape and size.
Substitute
Substitute serrano chiles (seeded or not seeded, stemmed) for the arbol chiles.
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