Stuffed Zucchini

You can find the original recipe HERE. I love zucchini. LOVE IT! And this recipe is super yummy. Makes the perfect side dish to chicken or fish.

-2 large zucchini (or 3-4 smaller)

-2-3 TB of olive oil

-1 TB butter

-3-4 red potatoes cut into small cubes

-chopped onion

-minced garlic

-2-3 Roma tomatoes chopped

-Shredded cheese (Cheddar or Monterey Jack)

-Salt and pepper to taste

Heat oven to 400 degrees. Cut each zucchini in half lengthwise. Scoop out the seeds and most of the flesh with a spoon so the walls are about 1/4-inch thick. Brush lightly with olive oil, and sprinkle with salt and pepper. Set each zucchini half face down on a cooling rack, and place the cooling rack on a baking sheet. Roast for 10 minutes in the oven.

Toss the potatoes with a little bit of olive oil and salt and pepper. Once the zucchini is done, throw the potatoes in the oven on a baking sheet for 12-14 minutes.

Melt butter in a frying pan with onion and garlic (best smell ever, in my opinion). Simmer for 3-5 minutes. Add tomatoes, and simmer for 3 minutes. Once the potatoes are done, add them to the tomatoes. Stir and simmer for another 3 minutes. Fill each zucchini half with the mixture and top with cheese. Bake in the oven for 5-6 minutes. Enjoy!