“You’ll enjoy these simple stuffed zucchinis with any meal,” assures Agnes Golian of Garfield Heights, Ohio.
INGREDIENTS
2 small zucchini 1 Italian sausage link (4 ounces), casing removed 1 tablespoon chopped onion 1 tablespoon chopped celery 1/4 cup salad croutons 1/4 cup shredded part-skim mozzarella or Monterey Jack cheese, divided
SERVINGS 2
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 25 min.
TOTAL 45 min.
DIRECTIONS
Cut each zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell; set aside. Chop zucchini pulp; set aside. Crumble sausage into a small skillet; add onion and celery. Cook over medium heat until sausage is no longer pink; drain. Stir in the croutons, 2 tablespoons cheese and zucchini pulp. Spoon into zucchini shells. Place in an ungreased baking dish; add 1/4 in. of water. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer or until zucchini is tender. Yield: 2 servings.
NUTRITIONAL INFO
Nutritional Analysis: 2 zucchini halves (prepared with turkey Italian sausage and fat-free croutons) equals 174 calories, 8 g fat (3 g saturated fat), 39 mg cholesterol, 529 mg sodium, 11 g carbohydrate, 2 g fiber, 15 g protein.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
