Italian Stuffed Summer Vegetables

Italian Stuffed Summer Vegetables
Photo by Karry Hosford

Ingredients

  • 2 garlic cloves, minced
  • 2 large yellow squash, halved lengthwise (about 1 pound)
  • ¼ teaspoon salt
  • ¼ cup chopped fresh parsley
  • 1 ½ cups chopped peeled plum tomato
  • ½ cup (2 ounces) finely shredded Parmesan cheese, divided
  • 3 ounces Italian bread
  • + 5 more ingredients
    • 1 large red bell pepper, halved lengthwise
    • Cooking spray
    • 1 ½ cups chopped peeled plum tomato
    • ½ teaspoon freshly ground black pepper
    • 1 large zucchini, halved lengthwise (about 1/2 pound)

Preheat oven to 375°. Discard seeds and membranes from bell pepper. Carefully scoop out squash and zucchini pulp, leaving shells intact. Finely chop pulp; set aside. Place bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. ...

View full recipe at My Recipes

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