feta-and-veggie stuffed zucchini
Source of Recipe
weightwatchers.ca
Recipe Introduction
Serve this Mediterranean-inspired vegetarian entree hot or at room temperature. It's delicious on its own or as a side dish with chicken or fish.
List of Ingredients
4 medium zucchini
4 large tomato(es), cored and finely chopped
2 medium shallot(s), or 1 small onion, finely chopped
2 cup mushroom(s), finely chopped
2 Tbsp basil, fresh, minced
1/2 tsp table salt
1/4 tsp black pepper
1 1/3 oz reduced-fat feta cheese, crumbled (about 1/4 cup)
8 Tbsp fat-free ranch salad dressing
Recipe
Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.
Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.
Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.
In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini. Yields 2 stuffed and dressed halves per serving.
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