Veggie stuffed zucchini^

6 servings

Ingredients

Quantity Ingredient
3 mediums Zucchini (5oz each)
1½ teaspoon Canola oil
⅓ cup Chopped onion
2 cloves Garlic, minced
1 cup Chopped fresh mushrooms
1 medium Tomato, chopped (1c)
1 tablespoon Unseasoned dry bread crumbs
¼ teaspoon Dried chervil leaves
⅛ teaspoon Pepper
3 tablespoons Parmesan cheese, optional

Directions

Preheat oven to 375F. Cut zucchini in half lengthwise. Scoop out pulp, leaving ¼" 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.

Submitted By CAROLYN SHAW On 08-24-95

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