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Stuffed Zucchini



3 small to medium zucchini
1 medium tomato  ( diced)
½ cup fresh corn kernel
2 medium garlic cloves minced
1 cup mini Bocconcini
1/2 cup slice olive
1 teaspoon dried oregano
1 teaspoon dried basil
2 tablespoons fresh chopped parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup panko bread crumbs
¼ cup grated Parmesan cheese
1/8 cup grated Romano cheese


Preheat oven to 375 degrees F.

Cut each zucchini in half lenghtwise.Using a spoon, scoop out flesh of zucchini, leaving a 1/4-inch border, forming “boats”. Chop zucchini flesh and reserve.Brush zucchini lightly with oil and place on a parchment-lined baking sheet.In a mixing bowl put  all ingredients ( including a zucchini flesh) and   stir well.Fill  the  half zucchinis with a mixture.Bake until top is lightly browned, about 20 minutes.Serve immediately.



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Georgia Bitay