Vegetable stuffed zucchini
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | smalls | To medium zucchini, parboiled |
| ¾ | cup | Finely chopped mushrooms |
| ¼ | cup | Chopped onion |
| ¼ | cup | Chopped celery |
| 2 | tablespoons | Margarine |
| ½ | cup | CREAM OF WHEAT Cereal, see note |
| ⅔ | cup | Lower sodium chicken broth |
| ½ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Ground black pepper |
| ¼ | teaspoon | Ground sage |
| ¼ | cup | EGG BEATERS Healthy Real Egg Product |
| ¼ | cup | Chopped pimientos |
Directions
Note: (½-minute, 2½-minute or 10-minute stovetop cooking) Cut zucchini in half lengthwise. Scoop out center, leaving a ¼-inch thick shell. Chop pulp; set aside. Place zucchini shells in 12 x 8 x 2-inch dish.
In large skillet, over medium heat, cook zucchini pulp, mushrooms, onion, and celery in 1 tablespoon margarine until tender. Remove from skillet.
In same skillet, melt remaining margarine; stir in cereal and cook over medium heat until lightly toasted. Remove from heat; stir in broth, prepared vegetables and seasonings. Cover and cook over low heat for 5 minutes. Remove from heat; stir in egg product and pimientos. Spoon into zucchini shells. Bake at 350?F for 20 minutes or until heated through.
Nutrition Information per serving : 112 calories, 4 g total fat, 1 g saturated fat, 76 mg sodium, 1 g dietary fiber NOTES : Makes 6 servings
Recipe by: Nabisco Cream of Wheat web page Posted to TNT - Prodigy's Recipe Exchange Newsletter by Cathy <andys@...> on Apr 27, 1997