4 medium uncooked zucchini
4 large fresh tomatoes, cored and finely chopped
1 small onion, finely chopped
2 cups mushrooms, finely chopped (we used carrots instead because I don't like mushrooms)
1/2 tsp salt
1/4 tsp pepper
1/4 cup crumbled reduced-fat Feta cheese
8 tbsp fat-free Ranch dressing
Heat a pot of water. Slice zucchini in half lengthwise and cook in boiling water for about 8 to 10 minutes, or until tender. Scoop out and discard pulp in the center of the zucchini.
Heat a skillet on medium-high heat and coat with Pam. Add tomatoes, onion, and mushrooms. Cook until pulpy (about 5 minutes), then add salt and pepper.
Scoop filling equally into the 8 zucchini halves.
In a bowl, stir together feta cheese and salad dressing. Drizzle over
Makes 4 servings (2 halves per serving); 3 Points Plus each
This is a great light, but very filling dinner for nights when you've had a large lunch. The saltiness of the feta mixes perfectly with the sweetness of the cooked zucchini.