Italian Stuffed Summer Vegetables

Name: Italian Stuffed Summer Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoons freshly ground black pepper; 59 milliliters chopped fresh parsley; 2 garlic cloves, minced; 85 grams Italian bread; 57 grams 1/2 cup finely shredded Parmesan cheese, divided; 355 milliliters chopped peeled plum tomato; 1 large red bell pepper, halved lengthwise; 0 teaspoons salt; 454 grams large yellow squash, halved lengthwise (about; 227 grams large zucchini, halved lengthwise (about

The recipe Italian Stuffed Summer Vegetables could satisfy your Mediterranean craving in around 45 minutes. This side dish has 110 calories, 5g of protein, and 6g of fat per serving. This recipe serves 8. Head to the store and pick up plum tomato, bell pepper, squash, and a few other things to make it today. It can be enjoyed any time, but it is especially good for The Fourth Of July.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Discard seeds and membranes from bell pepper. Carefully scoop out squash and zucchini pulp, leaving shells intact. Finely chop pulp; set aside.

Ingredients you will need

Bell Pepper

Zucchini

Pasta Shells

Squash

Seeds

Place bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Coat shells with cooking spray.

Ingredients you will need

Cooking Spray

Bell Pepper

Zucchini

Pasta Shells

Squash

Equipment you will use

Baking Pan

Place bread in a food processor; pulse 10 times or until crumbs measure 1 1/2 cups.

Ingredients you will need

Bread

Equipment you will use

Food Processor

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Frying Pan

Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently.

Ingredients you will need

Garlic

Add tomato; cook 2 minutes or until tomato begins to soften, stirring frequently.

Ingredients you will need

Tomato

Remove from heat. Stir in the breadcrumbs, 1/4 cup cheese, parsley, black pepper, and salt. Divide mixture evenly among prepared bell pepper halves, squash shells, and zucchini shells; sprinkle evenly with 1/4 cup cheese. Cover pan with foil, and bake at 375 for 40 minutes or until shells are tender.

Ingredients you will need

Black Pepper

Bell Pepper

Breadcrumbs

Zucchini

Parsley

Cheese

Pasta Shells

Squash

Salt

Equipment you will use

Oven

Aluminum Foil

Frying Pan

Preheat broiler.

Equipment you will use

Broiler

Remove foil; broil 4 minutes or until cheese is lightly browned.

Ingredients you will need

Cheese

Equipment you will use

Aluminum Foil

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 59milliliters

chopped fresh parsley 2

garlic cloves, minced 85grams

Italian bread 57grams

1/2 cup finely shredded Parmesan cheese, divided 355milliliters

chopped peeled plum tomato 1large

red bell pepper, halved lengthwise 0teaspoons

salt 454grams

large yellow squash, halved lengthwise (about 227grams

large zucchini, halved lengthwise (about

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.