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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

2
zucchini, each about 8-in. (20 cm) long
1/2 tsp
garlic powder
2 mL
1 tbsp
olive oil
15 mL
1/2
small onion, diced
1
roma tomato, seeded and diced
1/2 tsp
each salt and pepper
2 mL
1 tsp
chopped fresh oregano
5 mL
1/2 tsp
chopped fresh thyme
2 mL
1/3 cup
grated old cheddar cheese
75 mL

Method

Step 1

Preheat oven to 350°F (180°C). Trim ends and cut zucchini lengthwise in half. Using a spoon or melon baller, scoop out seeds to make a trench. Chop seeds and pulp. Place zucchini halves on a parchment paper-lined baking sheet and sprinkle with garlic powder; set aside.

Step 2

Heat oil in a skillet set on medium-high. Add onion and sauté until translucent. Stir in chopped zucchini, tomato, salt and pepper. Cook a few minutes then add the fresh herbs.

Step 3

Spoon mixture evenly into zucchini halves and sprinkle cheese on top. Bake for 20 min., until cheese is bubbling and brown around the edges.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
80
Fat:
6 g
Saturated Fat:
2 g
Carbs:
6 g
Fibre:
3 g
Cholesterol:
10 mg
Protein:
3 g
Sodium:
350 mg
Potassium:
300
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