THREE-CHEESE STUFFED ZUCCHINI

Three-Cheese Stuffed Zucchini image

Really, just one cheese would have sufficed to make our stuffed zucchini good. But we opted for zucchini greatness-with feta, mozzarella and Parmesan.

Provided by My Food and Family

Categories Recipes

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

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Ingredients

6 zucchini (3-1/2 lb.)
1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
2 tsp. oil
1 onion, chopped
3 arbol chiles, stemmed
1 clove garlic, minced
1 can (8 oz.) tomato sauce
1 Tbsp. KRAFT Grated Parmesan Cheese
3 cups hot cooked long-grain brown rice

Steps:

Heat oven to 350ºF.
Cook zucchini in boiling water in large saucepan 5 to 7 min. or until tender; drain, reserving 1 cup cooking water. Cool zucchini.
Cut thin slice off stem end of each zucchini. Carefully scoop out centers, leaving 1/4-inch-thick shells. Chop removed zucchini; combine with mozzarella and feta cheeses.
Heat oil in medium skillet on medium heat. Add onions, chiles and garlic; cook and stir 3 min. or until onions are crisp-tender. Remove from heat. Add half the onion mixture to zucchini mixture; spoon into zucchini shells. Place in 13x9-inch baking dish.
Blend reserved water, tomato sauce and remaining onion mixture in blender until smooth; pour over stuffed zucchini shells. Cover.
Bake 25 to 30 min. or until heated through. Sprinkle with Parmesan. Serve with rice.

Nutrition Facts : Calories 290, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 15 g