Really, just one cheese would have sufficed to make our stuffed zucchini good. But we opted for zucchini greatness—with feta, mozzarella and Parmesan.
What You Need
Original recipe yields 6 servings
6 zucchini (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 chile s, 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
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Let's Make It
Heat oven to 350ºF.
Cook zucchini in boiling water in large saucepan 5 to 7 min. or until tender; drain, reserving 1 cup cooking water. Cool zucchini.
Cut thin slice off stem end of each zucchini. Carefully 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 and stir 3 min. or until onions are crisp-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 stuffed zucchini shells. Cover.
Bake 25 to 30 min. or until heated through. Sprinkle with Parmesan. Serve with rice.
How to Make the Zucchini Shells
Use an apple corer to scoop out the centers of the cooked zucchini to make the shells.
For even cooking, pick zucchini that are similar in shape and size.
Prepare using Mexican zucchini.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.