Stuffed Zucchini

Yield:

4 servings

Recipe from

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 35 Minutes

Ingredients

5 medium zucchini, halved lengthwise
3 tablespoons I Can't Believe It's Not Butter!® Spread
1 medium onion, chopped
1 small red bell pepper, finely chopped
3 cloves garlic, finely chopped
1/2 teaspoon dried oregano leaves, crushed
1/4 cup grated Parmesan cheese

Preparation

Preheat oven to 375° . Scoop out pulp from 8 zucchini halves; set aside. Arrange zucchini halves on baking sheet.

Meanwhile, coarsely chop remaining zucchini and pulp. Melt I Can't Believe It's Not Butter!® Spread in 12-inch nonstick skillet over medium-high heat and cook chopped zucchini and onion, stirring occasionally, 5 minutes, or until vegetables are tender. Add red pepper, garlic and oregano. Cook, stirring frequently, 1 minute. Let stand to cool slightly.

Evenly spoon vegetable mixture into zucchini halves. Top with cheese. Bake 30 minutes or until zucchini are tender.

Also terrific with I Can't Believe It's Not Butter!® Mediterranean Blend spread.

Nutrition Information per serving:
Calories 150, Calories From Fat 80, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 9g, Cholesterol 5mg, Sodium 220mg, Total Carbohydrate 13g, Sugars 6g, Dietary Fiber 4g, Protein 7g, Vitamin A 30%, Vitamin C 120%, Calcium 15%, Iron 6%

Note:

November 2009