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Italian Stuffed Zucchini

Yield 8 servings (serving size: 1 zucchini half)
It's easier to scoop out the pulp of the zucchini halves if you use an ice cream scoop or a melon baller.

Ingredients

  • 4 large zucchini
  • 1/4 teaspoon salt
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 cup finely chopped onion
  • 3 garlic cloves, minced
  • 1/2 cup finely chopped plum tomato
  • 1/3 cup fine, dry breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon pine nuts, toasted
  • 1/2 teaspoon black pepper

Nutrition Information

  • calories 69
  • caloriesfromfat 34 %
  • fat 2.6 g
  • satfat 0.8 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 3.6 g
  • carbohydrate 9.4 g
  • fiber 1.4 g
  • cholesterol 2 mg
  • iron 0.0 mg
  • sodium 164 mg
  • calcium 0.0 mg

How to Make It

  1. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Sprinkle shells with salt; set shells aside. Coarsely chop pulp.

  2. Preheat oven to 375°.

  3. Coat a medium nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot. Add chopped zucchini and onion; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and tomato; cook 2 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.

  4. Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover and bake 20 additional minutes or until zucchini shells are fork-tender and stuffing is lightly browned.

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