Bean Stuffed Zucchini
September 18, 2013Makes 4 main dish servings or 8 side dish servings
2 medium zucchini (main dish) or 4 small zucchini (side dish)
2/3 cup onion, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons fresh parsley, chopped or 2 teaspoons dried parsley
1 teaspoon dried oregano
¼ teaspoon black pepper
1 ½ cup no salt added tomato sauce, divided into ½ cup portions
¼ teaspoon sea salt
2 cups cooked cranberry beans, cooked without salt
4 tablespoons Parmesan cheese, shredded
- Preheat oven to 350 degrees Fahrenheit.
- Wash zucchini and trim ends. Slice zucchini in half lengthwise. Scoop out pulp, leaving ¼ inch shell.
- Chop zucchini pulp and reserve for later use.
- Sauté onion and garlic in vegetable oil until softened.
- Add chopped zucchini pulp, parsley, oregano, black pepper, ½ cup tomato sauce and sea salt. Simmer over low heat until zucchini pulp is softened (~ 10 minutes).
- Add beans to zucchini mixture. Stir to combine.
- Remove zucchini and bean mixture from heat. Spoon into zucchini shells.
- Pour ½ cup of tomato sauce into baking dish. Spread to coat bottom of dish.
- Add stuffed zucchini to baking dish. Pour ½ cup tomato sauce over zucchini.
10. Sprinkle with Parmesan cheese. Cover and bake for 20 minutes.
11. Uncover dish and bake an additional 10 minutes or until zucchini is tender.