8 servings (serving size: 1 zucchini half)

It's easier to scoop out the pulp of the zucchini halves if you use an ice cream scoop or a melon baller.

How to Make It

Step 1

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

Step 2

Preheat oven to 375°.

Step 3

Coat a medium nonstick skillet with cooking spray, and add oil; place over medium-high heat until hot. Add chopped zucchini and onion; cook 10 minutes or until vegetables are tender, stirring occasionally. Add garlic and tomato; cook 2 minutes or until mixture is thickened, stirring occasionally. Remove from heat; stir in breadcrumbs and remaining 4 ingredients.

Step 4

Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover and bake 20 additional minutes or until zucchini shells are fork-tender and stuffing is lightly browned.

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