To save time, packaged angel hair coleslaw may be substituted for the shredded green cabbage.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Scoop pulp out of zucchini and yellow squash, leaving a 1/4-inch shell. Place squash and zucchini shells on a baking sheet, and set aside. Coarsely chop pulp.

Step 3

Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add pulp, cabbage, and next 5 ingredients. Cook 10 minutes or until liquid is absorbed and vegetables are tender, stirring constantly. Remove from heat.

Step 4

Place bread in a food processor; pulse 5 to 7 times or until coarse crumbs form.

Step 5

Add breadcrumbs, cheese, and remaining ingredients to vegetable mixture; stir well. Spoon vegetable mixture evenly into squash and zucchini shells, pressing firmly.

Step 6

Bake at 350° for 25 to 30 minutes or until shells are tender.

Oxmoor House Healthy Eating Collection

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