From Taste of Home

These zucchini boats taste great with the grilled chops on my favorite menu. I’ve served them with fish and with other grilled meats. I’ve also made them in the oven on occasion. —Nancy Zimmerman, Cape May Court House, New Jersey


INGREDIENTS


4 medium zucchini
5 teaspoons olive oil, divided
2 tablespoons finely chopped red onion
1/4 teaspoon minced garlic
1/2 cup dry bread crumbs
1/2 cup shredded mozzarella cheese
1 tablespoon minced fresh mint
1/2 teaspoon salt
3 tablespoons grated Parmesan cheese



SERVINGS 4

CATEGORY Lower Fat

METHOD Grill (gas or charcoal)

PREP 25 min.

COOK 10 min.

TOTAL 35 min.



DIRECTIONS



Cut zucchini in half lengthwise; scoop out pulp, leaving a 1/4-in. shells. Brush with 2 teaspoons oil; set aside. Chop pulp. In a large skillet, saute pulp and onion in remaining oil. Add garlic; cook 1 minute longer. Add bread crumbs; cook and stir for 2 minutes or until golden brown.
Remove from the heat. Stir in the mozzarella cheese, mint and salt. Spoon into zucchini shells. Sprinkle with Parmesan cheese. Grill, covered, over medium heat for 8-10 minutes or until zucchini is tender. Yield: 4 servings.





NUTRITIONAL INFO



Nutrition Facts: 2 stuffed zucchini halves (prepared with part-skim mozzarella) equals 186 calories, 10 g fat (3 g saturated fat), 11 mg cholesterol, 553 mg sodium, 17 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1 fat, 1/2 starch.