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Zucchini Boats, Stuffed

Recipe Introduction


A Real Crowd Pleaser





List of Ingredients



• 4 medium zucchini (about 7 inches long and 2 inches in diameter), halved lengthwise
  
• 2 tsp olive oil
  
• 1 small yellow onion, chopped (about 1/2 cup)
  
• 3 cloves garlic, minced
  
• 1-1/2 tbsp all-purpose flour
  
• 3/4 cup crumbled reduced-fat feta cheese
  
• 1/4 cup shredded reuced-fat Swiss cheese
  
• 2 tbsp chopped fresh parsley
  
• 1 large egg, lightly beaten
  
• 2 egg whites, lightly beaten
  
• 1/4 tsp black pepper
  






Instructions



1. Heat oven to 375 degrees. Spray a 13x9 inch baking dish with vegetable cooking spray.
   
   
2. Using a melon baller, carefully scoop out insides of zucchini, leaving a 1/2 inch shell. (Be careful not to cut through the shells.) Reserve zucchini flesh. Place shells in prepared baking dish. Set aside.
   
   
3. Chop reserved zucchini. Ina medium skillet, heat oil over medium heat. Add onion, garlic, and zucchini; saute until softened, 5 minutes. Remove from heat.
   
   
4. In a medium bowl, combine flour, feta and Swiss cheeses, parsley, egg, egg whites and pepper. Mix well. Add zucchini mixture; toss to combine.
   
   
5. Spoon mixture evenly into zucchini shells. Bake until heated through, about 30 minutes. Place on a serving platter.
   
   






Final Comments


Serves 8
Calories 89, Sodium 291 mg, Fat 5 g, Cholesterol 49 mg