Gluten Free Stuffed Zucchinis



6 Large Zucchini

1 Large Red Bell Pepper – chopped

3 Cloves Garlic

3 tbs. Olive Oil

1 tsp. Dried Oregano

¼ Cup Chopped Fresh Parsley

½ Cup Grated Parmesan Cheese

2 Eggs – Beaten





Preheat oven to 350 degrees F.

Wash Zucchini and steam about 10 minutes.

Cut off the ends and slice in half lengthwise.

Scoop out insides and mash in a large bowl.

In a large skillet, sauté the red peppers and garlic in oil until soft.

Add mashed zucchini along with the herbs and half of the cheese.

Add the eggs and cook until mixture is thick and heated through.

Stuff into Zucchini shells and top with remaining cheese.

Place in a 9X11 baking dish and bake for about 20 minutes.





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