Stuffed Zucchini Boats Recipe

Preparation: 15 minutes; Baking: 30 minutes; Serves: 8

4 medium zucchini, halved lengthwise
2 tsp olive oil
1 small yellow onion, finely chopped (about 3/4 cup)
3 cloves garlic, finely chopped
1-1/2 tbsp all-purpose flour
3/4 C crumbled feta cheese
1/4 C shredded Swiss cheese
2 tbsp chopped fresh parsley
1 large egg, lightly beaten
2 egg whites, lightly beaten
1/4 tsp black pepper

Heat oven to 375°F. Spray a 13x9-inch baking dish with vegetable cooking spray. Scoop out the insides of the zucchini, leaving a 1/2-inch shell. Reserve zucchini flesh. Place shells in prepared baking dish. Set aside.

Chop reserved zucchini. In a medium skillet, heat oil over medium heat. Add onion, garlic, and zucchini. Sauté until softened, 5 minutes. Remove from heat.

In a medium bowl, combine flour, feta and Swiss cheeses, parsley, egg, egg whites, and pepper. Mix well. Add zucchini mixture; toss to combine. Spoon mixture evenly into zucchini shells. Bake until heated through, about 30 minutes. Serve immediately.

Tip: Select zucchini about 7 inches long and 2 inches in diameter. Large zucchini will hold the stuffing better and will not curl during baking.

Source: Healthy Meals in Minutes(TM) International Masters Publishers AB