Jenny Craig Vegetable-Stuffed Zucchini

Tasty and diet-friendly

• Ready In: 1 hr
• Serves: 8

Ingredients

• 4  medium zucchini
• 3⁄4 cup  finely chopped tomatoes
• 1⁄3 cup  chopped green pepper
• 1⁄4 cup  chopped onion
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon dried basil
• 1⁄4 teaspoon dried oregano
• 1⁄3 cup  shredded reduced-fat cheddar cheese

Directions

1. Place whole zucchini in a large saucepan with enough water to cover.
2. Bring to a boil.
3. Cover, reduce hear.
4. Simmer 4-6 minutes or until crisp-tender.
5. Drain and let cool.
6. Cut zucchini in half lengthwise.
7. Scoop out pulp, leaving 1/4 inch thick shells.
8. Chop pulp.
9. Reserve shells.
10. Combine zucchini pulp, tomato, green pepper, onion and spices.
11. Spoon into zucchini shells.
12. Place in 13x9x2 baking dish.
13. Bake, uncovered, at 400 for 15 minutes.
14. Sprinkle with cheese.
15. Bake an additional 5 minutes or until cheese melts.