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Recipe Summary

prep:
21 mins
cook:
42 mins
total:
1 hr 3 mins
Yield:
8 servings (serving size: 1 zucchini shell)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

68 calories; fat 2.6g; saturated fat 0.9g; protein 3.7g; carbohydrates 8.2g; cholesterol 4mg; iron 0.8mg; sodium 259mg; calories from fat 33%; fiber 1.8g; calcium 71mg.
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