Italian Stuffed Summer Vegetables

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 large red bell pepper, halved lenthwise
• 2 large yellow squash, halved lenthwise (about 1 pound)
• 2 medium zucchini, halved lengthwise (about 1/2 pound)
• cooking spray
• 3 ounces italian bread
• 3 garlic cloves, minced
• 1 teaspoon dried basil (or 1 tbls. fresh)
• 1/2 teaspoon dried oregano (or 2 tsp. fresh)
• 1 1/2 cups chopped peeled plum tomatoes
• 1/2 cup finely shredded parmesan cheese, divided
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon salt

Recipe

• 1 preheat your oven to 375*f.
• 2 remove seeds and membranes from the bell pepper and discard. carefully scoop out squash and zucchini pulp, leaving the shells intact. finely chop pulp; set aside. place the bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13"x9" baking pan coated with cooking spray.
• 3 put bread in food processor; pulse until crumbs measure 1 1/2 cups(abut 10 times). heat a large nonstick skillet over medium heat. coat pan with cooking spray. add the chopped pulp and garlic; cook about 4 minutes or until moisture evaporates, stirring frequently. remove from heat. stir in breadcrumbs, 1/4 cup parmesan cheese, parsley, 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*f. for 40 minutes or till shells are tender.
• 4 preheat broiler.
• 5 remove foil; broil 4-5 minutes, until cheese is lightly browned. enjoy!
• 6 makes 8 servings.