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Prep Time: 21 Minutes Cook Time: 42 Minutes |
Ready In: 63 Minutes Servings: 8 |
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Ingredients:
4 medium zucchini |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 teaspoons olive oil |
3 garlic cloves, minced |
3/4 cup herb-seasoned stuffing mix |
1/2 cup chopped tomato |
1 teaspoon dried italian seasoning |
cooking spray |
1/2 cup (2 ounces) preshredded part-skim mozzarella cheese |
Directions:
1. Preheat oven to 350°.
2. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/4-inch-thick shells. Sprinkle shells with salt and pepper; set aside. Coarsely chop pulp.
3. Heat oil in a medium nonstick skillet; add garlic, and sauté 1 minute. Add squash pulp; cook 11 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in stuffing mix, tomato, and Italian seasoning.
4. Spoon vegetable mixture evenly into zucchini shells. Place in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle evenly with cheese. Bake, uncovered, at 350° for 30 minutes or until zucchini shells are fork-tender.
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