Savory Stuffed Zucchini

Yield: 8 servings (serving size: 1 zucchini shell)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 68
  • Fat: 2.6g
  • Saturated fat: 0.9g
  • Protein: 3.7g
  • Carbohydrate: 8.2g
  • Cholesterol: 4mg
  • Iron: 0.8mg
  • Sodium: 259mg
  • Calories from fat: 33%
  • Fiber: 1.8g
  • Calcium: 71mg

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

Preparation

  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.
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