Crunchy Vegetable Stuffed Zucchini

Great main dish Vegetable.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  zucchini (medium 6-8-inch)
• 1  tablespoon olive oil
• 1⁄2 cup mushroom (finely chopped)
• 1⁄4 cup onion (finely chopped)
• 1⁄4 cup tomatoes (chopped)
• 20  saltine crackers (finely crushed, divided)
• 1⁄2 teaspoon oregano (dried)
• 1⁄4 teaspoon garlic powder
• 2  tablespoons butter (melted)

Directions

1. Preheat oven to 350. Line an 9 or 9" square baking dish with foil.
2. In a large pot of boiling water, cook zucchini for 4-5 minutes or until fork-tender. Drain and set aside briefly to cool. Cut zucchini in half lengthwise, carefully scoop our center, leaving 1/4" thick shells. Chop zucchini pulp and reserve. Place zucchini shells in baking dish.
3. In a skillet over med heat, add oil. Add mushrooms, onion, tomato and zucchini pulp and saute for 3-5 minutes, or until vegetables soften. Remove from heat and stir in 1/3 Celsius cracker crumbs, oregano and garlic powder. Spoon evenly into zucchini shells.
4. Mix remaining cracker crumbs and butter. Sprinkle over vegetable mixture. Bake for 20 minutes or till heated through.