Stuffed Zucchini
Yield
8 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
zucchini
|
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 | slice |
bread
cubed |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | medium |
tomatoes
chopped |
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
zucchini
|
|
| 3 | each |
scallions, spring or green onions
sliced |
|
| 3E+1 | ml |
butter
or margarine |
|
| 1 | slice |
bread
cubed |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 1 | medium |
tomatoes
chopped |
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
Directions
Cut zucchini lengthwise in halves.
Scoop out pulp, leaving ¼ inch wall; chop pulp and reserve.
Place zucchini shells cut sides down in dish.
Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes.
Cover and microwave reserved pulp, the onions and margarine in a 1½-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes.
Stir in bread cubes, cheese, tomato, salt and pepper.
Turn zucchini shell cut sides up; spoon mixture into shells.
Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes.
