Monday, June 18, 2007

Stuffed Grilled Zucchini

Prep: 25 minutes
Grill: 10 minutes
Yield: 4 servings

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

Cut zucchini in half lengthwise; scoop out pulp, leaving 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 one 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.

Tips and Tricks
Buy preshredded cheese to save time. Try different flavors of bread crumbs. Use food chopper to chop onion.
Make It Healthier
Use reduced-fat cheese. Omit salt. Make sure grill is not too hot to prevent scorching.
How Kids Can Help
Chop onions with food chopper. Spoon filling into shells.

Nutrition Facts
2 stuffed zucchini halves (prepared with part-skin mozzarella cheese) 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

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