Stuffed Zucchini by Campbell's Kitchen

Ingredients

• 2 medium baby eggplants 
• 1 medium carrots diced
• 1 cup quick-cooking brown rice cooked
• 1.5 cups veggie smart smooth & simple sauce italian prego®
• 1 tablespoon olive oil 
• 1 large onion sliced
• 0.3 teaspoon oregano leaves dried crushed
• 4 tablespoons parmesan cheese grated

Equipment

• frying pan
• oven
• baking pan
• melon baller

Directions

1. Cut the zucchini in half lengthwise. Using a melon baller, scoop the pulp out of each zucchini half, leaving an 1/8-inch-thick shell. Dice the pulp and reserve the zucchini shells.
2. Heat the oil in a 10-inch skillet over medium heat.
3. Add the onion, carrot and zucchini pulp and cook until the vegetables are tender, stirring occasionally. Stir in the rice and 1 cup sauce and cook until the mixture is hot and bubbling.
4. Spoon the vegetable mixture into the zucchini shells.
5. Place the filled shells into a 2-quart shallow baking dish. Top with the remaining sauce.
6. Sprinkle with the oregano and cheese.
7. Bake at 400 degrees F for 30 minutes or until the zucchini shells are tender.