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Savory Stuffed Zucchini

Prep time 21 mins
Cook time 42 mins
Yield 8 servings (serving size: 1 zucchini shell)

Ingredients

  • 4 medium zucchini
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons olive oil
  • 3 garlic cloves, minced
  • 3/4 cup herb-seasoned stuffing mix
  • 1/2 cup chopped tomato
  • 1 teaspoon dried Italian seasoning
  • Cooking spray
  • 1/2 cup (2 ounces) preshredded part-skim mozzarella cheese

Nutrition Information

  • calories 68
  • fat 2.6 g
  • satfat 0.9 g
  • protein 3.7 g
  • carbohydrate 8.2 g
  • cholesterol 4 mg
  • iron 0.8 mg
  • sodium 259 mg
  • caloriesfromfat 33 %
  • fiber 1.8 g
  • calcium 71 mg

How to Make It

  1. Preheat oven to 350°.

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

  3. Heat oil in a medium nonstick skillet; add garlic, and sauté 1 minute. Add squash pulp; cook 11 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in stuffing mix, tomato, and Italian seasoning.

  4. Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with cheese. Bake, uncovered, at 350° for 30 minutes or until zucchini shells are fork-tender.

Oxmoor House Healthy Eating Collection