Vegetable stuffed zucchini

Yield: 1 Servings

Measure 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

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

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