Serves: 4
Total Calories: 181

4 medium zucchini cut in half lengthwise with ends trimmed
1 tablespoon unsalted butter or margarine
1 medium yellow onion diced
2 cloves garlic minced
1 (10-ounce) box frozen leaf spinach thawed and drained
1/2 teaspoon poultry seasoning
salt and pepper
2 slices whole grain or multigrain bread
1 large egg
2 tablespoons sour cream
1/2 cup grated Parmesan cheese divided

Turn toaster oven to bake at 350 degrees.

With a spoon, scoop out the middle seedy part of each zucchini.

Heat a frying pan to medium-high heat. Melt the butter and then saute the onion and garlic for 1–2 minutes, or until onion is translucent. Add spinach, and seasonings. Remove from heat.

Pulse bread in a food processor until large crumbs. Stir crumbs into vegetable mixture. Stir in egg, sour cream, and half the Parmesan cheese. Spoon this mixture into hollowed out zucchini pieces and press down to secure. Place on an 8 x 11-inch pan and cover with aluminum foil; bake for 12–15 minutes. Remove foil, sprinkle with remaining cheese and cook 5–8 minutes more, or until cheese is melted. Makes 4–6 servings.

Nutritional Facts:

Serves: 4
Total Calories: 181
Calories from Fat: 93

More Recipes from the 101 Things To Do With a Toaster Oven Cookbook:
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Mediterranean Stuffed Peppers
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Double Sauced Baked Pasta
Black Bean Empanadas
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Parmesan Polenta Cakes
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