Name: Kellogg’s Stuffed Zucchini Boats
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Ingredients: 3 medium zucchini (about 20 cm/ 8" long); 2 tsp (125 ml) vegetable oil; ½ cup (125 ml) chopped celery; ¼ cup (50 ml) chopped green pepper; ¼ cup (50 ml) chopped green onion; 1 clove clove minced garlic; 1 small chopped tomato; ½ tsp (2 ml) ground oregano; ¼ tsp (1 ml) ground pepper; ½ cup (125 ml) All-Bran Original* cereal; ¼ cup (50 ml) dried bread crumbs; ½ cup (125 ml) shredded, part-skim mozzarella cheese; ½ cup (125 ml) tomato sauce or any prepared tomato-based pasta sauce; 2 Tbsp (30 ml) grated Parmesan cheese

Prep Time

20 min

Cook Time

25 min

Yields

6 servings

Courtesy of Kellogg’s® All-Bran®

ingredients

medium zucchini (about 20 cm/ 8" long)

tsp (125 ml) vegetable oil

cup (125 ml) chopped celery

cup (50 ml) chopped green pepper

cup (50 ml) chopped green onion

clove clove minced garlic

small chopped tomato

tsp (2 ml) ground oregano

tsp (1 ml) ground pepper

cup (125 ml) All-Bran Original* cereal

cup (50 ml) dried bread crumbs

cup (125 ml) shredded, part-skim mozzarella cheese

cup (125 ml) tomato sauce or any prepared tomato-based pasta sauce

Tbsp (30 ml) grated Parmesan cheese

Ingredient Substitution Guide

directions

Step 1

Preheat oven to 200ºC (400ºF). Crush All-Bran Original* cereal. Set aside.

Step 2

Cut zucchini in half lengthwise. Using a small spoon, scoop out centre flesh of zucchini, roughly chop and set aside. Place hollowed out zucchini shells in the bottom of a lightly greased, shallow baking dish.

Step 3

In medium skillet heat oil over medium-high heat. Add celery, green pepper, onions garlic, and reserved, chopped zucchini flesh. Saute for 4-5 minutes until softened. Remove from heat and stir in tomato, oregano, pepper, crushed All-Bran Original* cereal, bread crumbs and mozzarella.

Step 4

Divide mixture evenly amongst hollowed out zucchini shells. Recipe can be made ahead to this point and refrigerated for up to 12 hours.

Step 5

Spoon tomato sauce down the centre of each zucchini. Sprinkle with Parmesan cheese. Bake for 20-25 minutes or until zucchinis are tender, filling is hot and top is golden brown.

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