- 1 large red bell pepper, halved lengthwise
- 2 large yellow squash, halved lengthwise (about 1 pound)
- 1 large zucchini, halved lengthwise (about 1/2 pound)
- Cooking spray
- 3 ounces Italian bread
- 2 garlic cloves, minced
- 1 1/2 cups chopped peeled plum tomato
- 1/2 cup (2 ounces) finely shredded Parmesan cheese, divided
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- calories 80
- caloriesfromfat 23 %
- fat 2 g
- satfat 1.1 g
- monofat 0.6 g
- polyfat 0.3 g
- protein 4.5 g
- carbohydrate 10.9 g
- fiber 2.3 g
- cholesterol 4 mg
- iron 0.9 mg
- sodium 242 mg
- calcium 90 mg
How to Make It
Preheat oven to 375°.
Discard seeds and membranes from bell pepper. Carefully scoop out squash and zucchini pulp, leaving shells intact. Finely chop pulp; set aside. Place bell pepper halves, squash shells, and zucchini shells, cut sides up, in a 13 x 9-inch baking pan coated with cooking spray. Coat shells with cooking spray.
Place bread in a food processor; pulse 10 times or until crumbs measure 1 1/2 cups. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chopped pulp and garlic; cook 4 minutes or until moisture evaporates, stirring frequently. Add tomato; cook 2 minutes or until tomato begins to soften, stirring frequently. Remove from heat. Stir in the breadcrumbs, 1/4 cup cheese, parsley, black pepper, and salt. Divide mixture evenly among prepared bell pepper halves, squash shells, and zucchini shells; sprinkle evenly with 1/4 cup cheese. Cover pan with foil, and bake at 375° for 40 minutes or until shells are tender.
Remove foil; broil 4 minutes or until cheese is lightly browned.