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Stuffed Zucchini |
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Serves: 6 Print this RecipeServing Size: 1/2 zucchini The smoky flavor of provolone cheese adds zing to this dish. 3 zucchini, 6-8 inches long 1 cup mushrooms, chopped 2 tablespoons onions, finely chopped 2 tablespoons reduced-calorie margarine 2 tablespoons flour 1/2 teaspoon salt (optional) 1/2 teaspoon oregano 1 cup (4 oz.) nonfat mozzarella cheese or provolone cheese, shredded 2 tablespoons nonfat plain yogurt Freshly ground pepper 1. Cut zucchini in half lengthwise. Cook in boiling water 4-5 minutes or until tneder-crisp (I use an electri skillet). Remove pulp, leaving a 1/4 inch shell; chop pulp. 2. Saute mushrooms and onions in margarine. Stir in flour and seasonings. Turn off heat. 3. Stir in cheese, yogurt, epper and chopped zucchini. Fill shells. 4. Boil 4-5 minutes or until cheese melts. Note: Zucchini can be prepared to this step, covered, and refrigerated. Then broil 5-7 minutes. With nonfat mozzarella: EXCHANGES Lean Meat 1 NUTRITION FACTS Calories 62 Carbohydrate 4 grams Protein 7 grams Fat 2 grams Saturated fat trace Cholesterol 3 milligrams Fiber 2 grams Sodium 334 milligrams(Without added salt 142 milligrams) With provolone: EXCHANGES High-Fat Meat 1 NUTRITION FACTS Calories 103 Carbohydrate 4 grams Protein 6 grams Fat 7 grams Saturated fat 4 grams Cholesterol 14 milligrams Fiber 2 grams Sodium 398 milligrams(Without added salt 206 milligrams) This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Homemade Noodles Eggplant Ricotta Bake Baked Beans in the Pressure Cooker* Scalloped Corn* Chili With Tofu* Crustless Zucchini Tofu Quiche* Stuffed Zucchini "Creamed" Cauliflower Bean Casserole* Betty's Macaroni And Cheese* Meatless Lasagna* |
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