Baked Stuffed Zucchini Recipe

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"You don't have to fuss to make a special side dish for tow, as this recipe proves," says Sarah Rodgers of West Mifflin, Pennsylvania. "It's so easy to dress up zucchini halves with this flavorful mushroom stuffing."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Baked Stuffed Zucchini Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

25 5 30

Ingredients

1 medium zucchini
6 large fresh mushrooms, finely chopped
1 green onion, finely chopped
1 tablespoon butter
1/2 cup white wine or chicken broth
1/8 teaspoon salt
Dash white pepper
2 teaspoons grated Parmesan cheese

Directions

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Chop pulp; set shells aside.
In a large nonstick skillet, saute the zucchini pulp, mushrooms and onion in butter for 3-4 minutes or until tender. Add wine or broth. Reduce heat; simmer, uncovered, for 10-12 minutes or until liquid has evaporated. Stir in salt and pepper.
Place zucchini shells in a saucepan and cover with water; bring to a boil. Cook for 2 minutes or until crisp-tender; drain.
Fill shells with mushroom mixture. Sprinkle with cheese. Broil 3-4 in. from the heat for 3-4 minutes or until lightly browned. Yield: 2 servings.

Nutritional Analysis: One serving (1 stuffed zucchini half) equals 133 calories, 7 g fat (4 g saturated fat), 17 mg cholesterol, 254 mg sodium, 7 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 vegetable, 1 fat, 1/2 starch.

Originally published as Baked Stuffed Zucchini in Light & Tasty February/March 2002, p59