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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This stuffing is a light and easy to prepare stuffing for parboiled cabbage leaves, whole tomatoes that have had the pulp scooped out, zucchini or eggplant that have been half-baked. Just under 1 cup of stuffing for each person. Ingredients:
1 tablespoon olive oil |
3/4 cup onion, chopped |
2 large garlic cloves, minced |
1 large peeled tomato, coarsely chopped |
2 1/2 tablespoons fresh parsley, chopped |
2 teaspoons fresh basil, chopped |
1 1/2 teaspoons fresh thyme, chopped |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
3/4 cup breadcrumbs |
1/4 cup parmesan cheese |
Directions:
1. Heat skillet with oil to medium heat and saute onion and garlic for about 2 minutes. Stir in tomato, herbs and seasonings. Saute for about 4 minutes or until wetness evaporates. Remove from heat and stir in breadcrumbs and Parmesan cheese.
2. Stuff item to be stuffed and top with more Parmesan cheese and bake for 15 to 30 minutes depending on the size and quantity of the stuffed vegetable.
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