Three-Cheese Stuffed Zucchini

• 6 zucchini (3-1/2 lb.)
• 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
• 2 tsp. oil
• 1 onion, chopped
• 3 arbol chiles, stemmed
• 1 clove garlic, minced
• 1 can (8 oz.) tomato sauce
• 1 Tbsp. KRAFT Grated Parmesan Cheese
• 3 cups hot cooked long-grain brown rice

1. Heat oven to 350 degrees F.
2. Cook zucchini in boiling water in large saucepan 5 to 7 min.
3. or until tender; drain, reserving 1 cup cooking water.
4. Cool zucchini.
5. Cut thin slice off stem end of each zucchini.
6. Carefully scoop out centers, leaving 1/4-inch-thick shells.
7. Chop removed zucchini; combine with mozzarella and feta cheeses.
8. Heat oil in medium skillet on medium heat.
9. Add onions, chiles and garlic; cook and stir 3 min.
10. or until onions are crisp-tender.
11. Remove from heat.
12. Add half the onion mixture to zucchini mixture; spoon into zucchini shells.
13. Place in 13x9-inch baking dish.
14. Blend reserved water, tomato sauce and remaining onion mixture in blender until smooth; pour over stuffed zucchini shells.
15. Cover.
16. Bake 25 to 30 min.
17. or until heated through.
18. Sprinkle with Parmesan.
19. Serve with rice.

zucchini, mozzarella cheese, feta cheese, oil, onion, arbol chiles, clove garlic, tomato sauce, parmesan cheese, hot cooked

Taken from www.kraftrecipes.com/recipes/three-cheese-stuffed-zucchini-132528.aspx (may not work)