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Ingredients
4 zucchini, simmered or microwaved until tender but crisp
3/4 cup chopped onion
4 tablespoons light margarine
2 tablespoons diced pimientos, rinsed and drained
1 teaspoon minced garlic
Pinch salt
1/8 teaspoon black pepper
2 cups corn bread stuffing mix
1/2 cup shredded nonfat mozzarella
Instructions
Preheat
oven to 350 degrees. Spray 9-by-13 inch baking dish with cooking spray.
Cool zucchini and slice in half lengthwise. With spoon, carefully take
pulp out, keeping shells intact. Chop pulp and set aside. Place
zucchini halves in baking dish. Sauté onion in margarine until
translucent; add zucchini, pimientos, garlic, salt, and pepper and cook
for about 2 minutes more. Stir in stuffing mix and combine well. Divide
mixture evenly and stuff zucchini shells. Sprinkle with mozzarella.
Bake until heated through, about 30 minutes. Makes 8 servings.
Dianna Helfand - Hawai'i Light and Healthy. Available through Bess Press.
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