Courtesy of Kellogg's All-Bran
Directions for: Kellogg's Stuffed Zucchini Boats
Ingredients
3 medium zucchini (about 20 cm/ 8" long)
2 tsp (125 ml) vegetable oil
cup (125 ml) chopped celery
cup (50 ml) chopped green pepper
cup (50 ml) chopped green onion
1 clove clove minced garlic
1 small chopped tomato
tsp (2 ml) ground oregano
tsp (1 ml) ground pepper
cup (125 ml) All-Bran Original* cereal
cup (50 ml) dried bread crumbs
cup (125 ml) shredded, part-skim mozzarella cheese
cup (125 ml) tomato sauce or any prepared tomato-based pasta sauce
2 Tbsp (30 ml) grated Parmesan cheese
Directions
1. Preheat oven to 200C (400F). Crush All-Bran Original* cereal. Set aside.
2. Cut zucchini in half lengthwise. Using a small spoon, scoop out centre flesh of zucchini, roughly chop and set aside. Place hollowed out zucchini shells in the bottom of a lightly greased, shallow baking dish.
3. In medium skillet heat oil over medium-high heat. Add celery, green pepper, onions garlic, and reserved, chopped zucchini flesh. Saute for 4-5 minutes until softened. Remove from heat and stir in tomato, oregano, pepper, crushed All-Bran Original* cereal, bread crumbs and mozzarella.
4. Divide mixture evenly amongst hollowed out zucchini shells. Recipe can be made ahead to this point and refrigerated for up to 12 hours.
5. Spoon tomato sauce down the centre of each zucchini. Sprinkle with Parmesan cheese. Bake for 20-25 minutes or until zucchinis are tender, filling is hot and top is golden brown.
See more: Appetizer, Vegetarian, Vegetables, Barbeque, Dinner