Bean Stuffed Zucchini

September 18, 2013
Posted in: Recipes

Makes 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

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Wash zucchini and trim ends. Slice zucchini in half lengthwise. Scoop out pulp, leaving ¼ inch shell.
  3. Chop zucchini pulp and reserve for later use.
  4. Sauté onion and garlic in vegetable oil until softened.
  5. 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).
  6. Add beans to zucchini mixture. Stir to combine.
  7. Remove zucchini and bean mixture from heat. Spoon into zucchini shells.
  8. Pour ½ cup of tomato sauce into baking dish. Spread to coat bottom of dish.
  9. 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.