Tuscan Zucchini Boats

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Tuscan Zucchini Boats

 

6 medium zucchini

2 cups dry bread crumbs

2 eggs, lightly beaten

1 large tomato, diced

1/3 cup grated Parmesan OR Romano cheese

1/4 cup minced fresh parsley

2 garlic cloves, minced

1/2 cup vegetable broth

1/2 tsp. salt

1/8 tsp. ground black pepper

2 TB butter or stick margarine, melted

 

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

leaving 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 in a greased 9 " x 13 " baking dish. Drizzle with butter.

 

Bake, uncovered, at 350° F., for 20 minutes or until golden brown. 

 

Yield: 6 servings.

 

Nutrition Information:

One serving (2 stuffed zucchini halves) = 260 calories, 9 g fat (4 g sat

fat),

85 mg cholesterol, 741 mg sodium, 34 g carbs, 4 g fiber, 11 g protein.

 

Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.