2 (1-ounce) slices whole wheat or seedless rye bread
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup chopped fresh parsley
2 tablespoons Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon black pepper
How to Make It
Preheat oven to 350°.
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.
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.
Place bread in a food processor; pulse 5 to 7 times or until coarse crumbs form.
Add breadcrumbs, cheese, and remaining ingredients to vegetable mixture; stir well. Spoon vegetable mixture evenly into squash and zucchini shells, pressing firmly.
Bake at 350° for 25 to 30 minutes or until shells are tender.