VEGGIE STUFFED ZUCCHINI (0.5 PTS)

Recipe Ingredients

3 cups	711ml	Zucchini (5 oz each) (medium)
1 1/2 teaspoons	7.5ml	Canola oil
1/3 cup	20g / 0.7oz	Onion - chopped
2		Garlic - minced
1 cup	146g / 5.1oz	Fresh mushrooms - chopped
1 cup	62g / 2.2oz	Tomato (1 cup) (medium)
1 tablespoon	15ml	Unseasoned dry bread crumbs
1/4 teaspoon	1.3ml	Chervil leaves, dried
1/3 teaspoon	1.7ml	Pepper
3 tablespoons	45ml	Parmesan cheese (optional)

Recipe Instructions

Preheat oven to 375F. Cut zucchini in half lengthwise. Scoop out pulp,

leaving 1/4" shells. Coarsley chop pulp. Set shells and pulp aside.

Heat oil over medium heat in a 10" nonstick skillet. Stir in onion and

garlic. Cook 2-3 minutes or until onion is crisp-tender, stirring

occasionally. Add reserved pulp and mushrooms to skillet. Cook 2-3

minutes or until pulp is crisp-tender, stirring frequently. remove

from heat. Stir in tomato, bread crumbs, chervil and pepper.

Spoon mixture evenly into shells. Arrange in a 11x7" baking dish.

Cover with foil and bake 25-30 minutes or just until shells are

crisp-tender. Sprinkle with Parmesan cheese. Let stand 5 minutes

before serving. 6 servings.

Per serving: 38 calories, 2 g protein, 1 g fat (23%), 6 g

carbohydrate, 0 mg cholesterol, 15 mg sodium, 2 g fiber.

MC Formatted by Mary [[email protected]]

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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