Tuesday, April 3, 2012

Feta & Veggie Stuffed Zuchinni


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

Step 1:

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.

Step 2:

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.

Step 3:

Scoop filling equally into the 8 zucchini halves.

Step 4:

In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini.

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.

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