Zucchini Logs
- Reviews 4
Ready In: 40 mins
Serves: 4-6
Ingredients
- 5 regular sized zucchini
- 1 (6 ounce) package reduced-fat cream cheese, softened
- 1 cup shredded cheese, like Taco blend
- 1 (1 1/4ounce) envelope vegetable soup mix
Directions
- In a bowl, combine cream cheese, soup mix and shredded cheese.
- Set aside.
- Pre-heat oven to 350 degrees and grease a cookie sheet.
- Cut off the ends of the zucchini and then cut them in half, lengthwise.
- With a teaspoon, gut the zucchini (but not all the way down to the skin) making sure to leave a little bit of flesh at the skinny tip of the squash.
- (You want there to be enough room that you can stuff the zucchini, but you want to have more than filler and skin).
- Fill the zucchini halves with the cheese mixture. (Don't be afraid to really stuff them.).
- Place zucchini on cookie sheet and bake for 25 minutes.
- After cooking, you may leave them in the oven to remain warm, but note that they will continue to brown on top. I happen to like that, some don't.
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