Stuffed Zucchini by Campbell's Kitchen

Name: Stuffed Zucchini by Campbell's Kitchen
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 2 mediums zucchini or baby eggplants; 1 medium carrot, diced; 237 milliliters cooked quick-cooking brown rice; 355 milliliters Prego® Veggie Smart Smooth & Simple Italian Sauce; 1 Tbsp olive oil; 1 large onion, sliced; 0 teaspoons dried oregano leaves, crushed; 4 Tbsps grated Parmesan cheese

Stuffed Zucchini by Campbell's Kitchen might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 6g of protein, 6g of fat, and a total of 358 calories. From preparation to the plate, this recipe takes roughly 1 hour. It is a good option if you're following a gluten free diet. A mixture of oregano leaves, quick-cooking brown rice, baby eggplants, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Cut the zucchini in half lengthwise. Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell. Dice the pulp and reserve the zucchini shells.

Ingredients you will need

Zucchini

Pasta Shells

Melon

Equipment you will use

Melon Baller

Heat the oil in a 10-inch skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally. Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.

Ingredients you will need

Vegetable