Wisconsin Fontina-Stuffed Zucchini


4 medium zucchini, halved lengthwise
1 Tbsp. garlic, minced
1 Tbsp. extra-virgin olive oil plus additional for drizzling
1 tsp. Italian seasoning
Salt and pepper to taste
20 grape tomatoes, halved
3 Tbsp. dry bread crumbs
1 1/2 c. (12-oz.) Wisconsin Fontina cheese (or Wisconsin Provolone Cheese or Mozzarella), shredded

Preheat oven to 350° F. Using spoon, scoop seeded centers from zucchini halves. Place zucchini halves cut-side-up in large shallow baking dish (cutting a bit from bottoms to level if necessary). Mix garlic, olive oil, seasoning, salt and pepper in bowl. Spread mixture over cut zucchini surfaces, dividing evenly. Divide tomato halves among zucchini. Sprinkle with olive oil and bread crumbs. Bake 30 minutes. Remove and sprinkle cheese over zucchini. Bake additional 20 minutes or until Fontina Cheese is melted. Serve immediately.

Makes 4 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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Wisconsin Fontina-Stuffed Zucchini

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