Vegetable Stuffed Zucchini

1. 1

   Wash squash thoroughly.

2. 2

   Place in a saucepan with water to cover and bring to a boil.

3. 3

   Cover.

4. 4

   Reduce heat and simmer 8 minutes until tender but firm.

5. 5

   Drain and cool to touch.

6. 6

   Cut squash in half lengthwise.

7. 7

   Remove and reserve pulp, leaving shell firm. Chop pulp.

8. 8

   Combine pulp and next 5 ingredients.

9. 9

   Place shells in a 12 x 8 x 2-inch baking dish. Spoon vegetable mixture into shells. Bake at 400u00b0 for 15 minutes. Sprinkle with cheese and bake an additional 5 minutes. Transfer to serving platter.

10. 10

    Yields 8 servings.

11. 11

    Contains 34 calories per serving.

No additional tips available.