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

Recipe by Oxmoor House January 2002

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Recipe Summary

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

171 calories; fat 5.7g; saturated fat 3g; protein 12.4g; carbohydrates 20.7g; cholesterol 14mg; iron 2.1mg; sodium 545mg; calories from fat 28%; fiber 4.9g; calcium 277mg.
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