Vegetarian Stuffed Zucchini (Ww 7 Points)

Buckeye Karen's Note:

Delicious! You'd never know it was vegetarian and Weight Watchers friendly. Even my boyfriend loved it and said I should make it again. This could probably be made vegan very simply by substituting soy cheese for the mozzarella, though I haven't tried that. Boyfriend also suggested that this would make a great lasagna (and no carb guilt)!

• Total Time: 55 mins
• Prep Time: 10 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 2 fat zucchini (6 inches long, 3-4 inches diameter)
• 2 cups boca burger soy crumbles
• 2⁄3; cup shredded mozzarella-provolone cheese blend
• olive oil flavored cooking spray
• 1 ½ cups spaghetti sauce (I use Ragu 6 cheese)
• 4 ½ ounces of diced green chili peppers
• 1 medium onion
• 3 tablespoons minced garlic
• 6 -8 leaves fresh basil
• fresh parsley (a small handful)

Directions:

1. In nonstick pan, spray olive oil.
2. Saute onion (diced) and garlic until translucent over medium heat. Add green chilies, diced herbs, and soy crumbles until heated through (just 2 minutes or so). Stir in spaghetti sauce until heated through (another 2 minutes).
3. Preheat oven to 375°F.
4. Cut both zucchini in half lengthwise and hollow out the halves (removing seeds, leaving a shell with the zucchini "meat" intact).
5. Spray a baking dish with olive oil and place the zucchini halves in the dish. Fill the halves each with 1/4 of the soy mixture.
6. Put in oven for 30 minutes, then top with mozzarella cheese. Allow to bake for another 15 minutes.
7. Notice this recipe does not call for salt or other spices -- it is so flavorful that it doesn't need it! But I'm sure that adding your own spices will only make it that much better. :-) Roughly 7 points per zucchini half, and very filling! Points could be saved by using lower fat cheese, too.