Ingredients
1 medium zucchini1 plum tomato, diced1/3 cup shredded Monterey Jack or Mexican cheese blend3/4 teaspoon minced fresh parsleyDash each salt, garlic powder, dried oregano and pepper1-1/2 teaspoons grated Parmesan cheese
Preparation
Cut zucchini in half lengthwise. Scoop out and discard pulp, leaving a 1/4-in. shell. Place zucchini in a saucepan and cover with water. Bring to a boil; cover and cook for 2-4 minutes or until tender. Drain.
In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Spoon into zucchini shells. Sprinkle with Parmesan cheese.
Place in an 8-in. square baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
