Stuffed Zucchini And Yellow Squash |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
To save time, packaged angel hair coleslaw may be substituted for the shredded green cabbage. Ingredients:
2 zucchini, halved lengthwise (about 6 ounces each) |
2 yellow squash, halved lengthwise (about 6 ounces each) |
cooking spray |
2 cups shredded green cabbage |
1 cup finely chopped onion |
1 cup finely chopped green bell pepper |
1 teaspoon dried oregano |
2 garlic cloves, minced |
dash of crushed red pepper |
2 (1-ounce) slices whole wheat or seedless rye bread |
3/4 cup (3 ounces) shredded part-skim mozzarella cheese |
1/4 cup chopped fresh parsley |
2 tablespoons parmesan cheese |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Preheat oven to 350°.
2. Scoop pulp out of zucchini and yellow squash, leaving a 1/4-inch shell. Place squash and zucchini shells on a baking sheet, and set aside. Coarsely chop pulp.
3. Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add pulp, cabbage, and next 5 ingredients. Cook 10 minutes or until liquid is absorbed and vegetables are tender, stirring constantly. Remove from heat.
4. Place bread in a food processor; pulse 5 to 7 times or until coarse crumbs form.
5. Add breadcrumbs, cheese, and remaining ingredients to vegetable mixture; stir well. Spoon vegetable mixture evenly into squash and zucchini shells, pressing firmly.
6. Bake at 350° for 25 to 30 minutes or until shells are tender.
|
|