Italian Zucchini Boats (N/A&D/Ex)

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Italian Zucchini Boats

 

6 medium zucchini

2 cups dry bread crumbs

2 eggs, lightly beaten

1 large tomato, diced

1/3 cup grated Parmesan cheese

1/4 cup minced fresh parsley

2 garlic cloves, minced

1/2 cup vegetarian chicken broth (or your favorite broth)

1/2 tsp salt

1/8 tsp pepper

2 Tbs butter or margarine, melted

 

Cut zucchini in half lengthwise. With a spoon, scoop out and reserve

pulp,

leaving a 3/8 inch shell. Cook shells in salted water for 2 minutes;

remove

and drain. Chop zucchini pulp; place in a bowl. Add the bread crumbs,

eggs,

tomato, Parmesan cheese, parsley and garlic. Stir in broth, salt and

pepper.

Stuff into zucchini shells.

 

Place on a greased baking pan. Drizzle with butter. Bake uncovered at

350

degrees for 20 minutes or until golden. Yield: 6 servings

 

Nutritional Analysis: One serving (2 stuffed zucchini halves) equals

260

calories, 9g fat, (4 g saturated fat), 85 mg cholesterol, 741 mg

sodium, 34 g

carbohydrate, 4 g fiber, 11 g protien.

Diabetic Exchange: 2 starch, 1 1/2 fat, 1 vegetable.