Stuffed Zucchini With Tomatoes And Jack Cheese

Ingredients

4 zucchini (8 ounces each), halved lengthwise
Salt and pepper
4 tablespoons olive oil
1 pound red potatoes, cut into 1⁄2-inch cubes
1 onion, chopped fine
5 garlic cloves, minced
3 tomatoes, cored, seeded, and chopped
1⁄3 cup shredded fresh basil
6 ounces Monterey Jack cheese, shredded (1-1⁄2 cups)

Instructions

Adjust oven racks to upper-middle and lowest positions, place rimmed baking sheet on each rack, and heat oven to 400 degrees.
With small spoon, scoop out seeds and most of flesh from zucchini halves, leaving 1⁄4-inch thickness of flesh in each shell. Season cut sides of zucchini with salt and pepper to taste and brush with 2 tablespoons oil. Toss potatoes with 1 tablespoon olive oil in small bowl and season with salt and pepper to taste.
Place zucchini, cut side down, on preheated baking sheet on lower rack and spread potatoes in single layer on preheated baking sheet on upper rack. Roast zucchini until slightly softened and skins are wrinkled, about 10 minutes; roast potatoes until tender and lightly browned, 10 to 12 minutes. Using tongs, flip zucchini halves over on baking sheet and set aside.
Heat remaining 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 10 minutes. Increase heat to medium-high, stir in garlic, and cook until fragrant, about 30 seconds. Add tomatoes and roasted potatoes and cook, stirring occasionally, until heated through, about 3 minutes. Off heat, stir in basil and 1⁄2 cup cheese and season with salt and pepper to taste.
Divide filling evenly among zucchini halves on baking sheet and pack lightly. Sprinkle with remaining 1 cup cheese. Return zucchini to oven to upper-middle rack. Bake until heated through and cheese is spotty brown, about 6 minutes. Serve immediately.

Stuffed Zucchini With Tomatoes And Jack Cheese

Ingredients

Instructions

Tags

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