Stuffed Zucchini With Tomatoes and Jack Cheese

Name: Stuffed Zucchini With Tomatoes and Jack Cheese
Yield: Serves 4 as a main dish or 8 as a side dish
Ingredients: 4 , medium zucchini (about 8 ounces each), washed; , Salt and ground black pepper; 4 tablespoons, olive oil; 3 , medium Red Bliss potatoes (about 1 pound), cut into 1/2-inch cubes; 1 , medium onion, chopped fine; 5 large cloves, garlic, minced; 3 , medium tomatoes (about 1 1/4 pounds), seeded and chopped; 1/3 cup, shredded fresh basil leaves; 6 ounces, Monterey Jack cheese, shredded (about 1 1/2 cups)

Main Courses
Side Dishes
Potatoes
Cheese
Vegetables
Weeknight
Vegetarian

Appears in Cook's Illustrated July/August 2000

Preroasting readies the squash for hearty fillings and a fast finish.

SERVES 4 as a main dish or 8 as a side dish

TIME 1 hour

Stuffed Zucchini With Tomatoes and Jack Cheese

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