All Recipes Best Recipe Side Dish Vegetables Squash Zucchini

Ingredients

cooking spray 6 zucchinis, halved lengthwise 1 tablespoon olive oil ½ onion, finely chopped 1 ½ cups tomato sauce 2 tablespoons Italian seasoning salt and ground black pepper to taste 1 egg 2 tablespoons shredded Parmesan cheese, or more to taste

Nutrition Info

85.1 calories carbohydrate: 10.1 g cholesterol: 32.5 mg fat: 4.1 g fiber: 3.1 g protein: 4.3 g saturatedFat: 1 g servingSize: - sodium: 370.9 mg sugar: 5.4 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 13x9-inch baking dish with cooking spray.
Scoop seeds from zucchini halves, set aside.
Bring a pot of water to a boil. Add zucchini halves and cook until slightly tender, about 3 minutes. Transfer zucchini halves to prepared baking dish and set aside to cool.
Heat olive oil in a skillet over high heat. Once oil is hot, reduce heat to medium-low. Cook and stir zucchini seeds and onion in hot oil until the onion is translucent, about 5 minutes. Stir tomato sauce into the onion mixture, season with Italian seasoning, salt, and black pepper. Cook the mixture at a simmer until the sauce begins to thicken, about 20 minutes. Transfer the mixture to a mixing bowl and allow to cool slightly.
Mix egg into the tomato sauce mixture, spoon into zucchini halves to fill. Sprinkle Parmesan cheese over the filling.
Bake in preheated oven until the filling is firm, 15 to 20 minutes.

6 servings

My dad used to make this recipe when I was growing up and I always loved it. Makes a great appetizer or side dish!