Stuffed Zucchini

Prep Time: 20 min

Cook Time: 35 min

5 medium zucchini, halved lengthwise
3 tbsp I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper
3 cloves garlic, finely chopped
1/2 tsp dried oregano leaves
1/4 cup grated Parmesan cheese

1. Preheat oven to 375 degrees. Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.


2. Meanwhile, coarsely chop remaining zucchini and pulp. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic, and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.


3. Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.


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