Stuffed Zucchini Boats

Submitted by Natures Cuisine

"Nice vegetable presentation and savory flavor. Copied from "Healthy Meals in Minutes"."

 

• Ready In: 50mins
• Ingredients: 11
• Yields: 8 boats
• Serves: 8

ingredients

• 4 medium zucchini, halved lengthwise (about 7-inch long and 2-inch in diameter)
• 2 teaspoons olive oil
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 3 garlic cloves, finely chopped
• 1 1⁄2 tablespoons all-purpose flour
• 3⁄4 cup crumbled reduced-fat feta cheese
• 1⁄4 cup shredded reduced-fat swiss cheese
• 2 tablespoons chopped fresh parsley
• 1 large egg, lightly beaten
• 2 egg whites, lightly beaten
• 1⁄4 teaspoon black pepper

directions

1. Heat oven to 375 degrees. Spray a 13"x9" baking dish with vegetable cooking spray.
2. Scoop out insides of zucchini, leaving a 1/2 inch shell. Reserve zucchini flesh. Place shells in prepared baking dish. Set aside.
3. Chop reserved zucchini. In a medium skillet, heat oil over medium heat. Add onion, garlic and zucchini; saute until softened, 5 minutes. Remove from heat.
4. In a medium bowl, combine flour, feta and Swiss cheeses, parsley, egg, egg whites and pepper. Mix well. Add zucchini mixture; toss to combine.
5. Spoon mixture evenly into zucchini shells. Bake until heated through, about 30 minutes. Place on a serving platter. Serve immediately.