Cream Cheese Stuffed Zucchini |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In an effort to make a side-dish for my Atkin's friendly dinner guests, I came up with this. I thought it was good, not great, but everyone else seemed to love it. If you can improve on it, please let me know! Ingredients:
1 lb zucchini (approximately 6 small zucchinis) |
8 ounces flavored cream cheese |
8 ounces cream cheese |
4 tablespoons scallions (optional) |
2 cherry tomatoes (optional) |
Directions:
1. Preheat oven to 425°F.
2. Halve zucchini lengthwise.
3. Scoop out middle (seeds and some meat) of zucchini.
4. Chop tomatoes and scallions, or any other vegetables you would prefer to use.
5. Blend together flavored cream cheese and regular cream cheese. A mixer works best, but this can also be done by hand.
6. Add chopped vegetables to cream cheese and mix.
7. Scoop or pipe cream cheese mixture into hollowed-out zucchini and place in casserole dish.
8. Cook for 15-20 minutes or until the top of the cream cheese is starting to brown/stiffen.
9. NOTE: Some moisture will be released during cooking and the zucchini will still be firm after 15-20 minutes. You may cook longer, but the cream cheese will start to liquefy.
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