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| Veggie Stuffed Zucchini (0.5 Pts)
Categories: Zucchini, Stuffed
3 medium zucchini, 5 ounces each
1 1/2 teaspoons of canola oil
1/3 cup of onion, chopped
2 cloves garlic, minced
1 cup of fresh mushrooms, chopped
1 medium tomato, 1 cup
1 tablespoon of unseasoned dry bread crumbs
1/4 teaspoon of chervil leaves, dried
1/3 teaspoon of pepper
3 tablespoons of Parmesan cheese, optional |
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Preheat oven to 375ºF. Cut zucchini in half lengthwise. Scoop out pulp, leaving 1/4" shells. Coarsely 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 [mnmpoms@ponyexpress.net]
Per Serving (excluding unknown items): 18 Calories; 1g Fat (56.0% caloriesfrom fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mgCholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 |
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