Stuffed Zucchini

This simple recipe can turn an otherwise dull meal into something really special. It's perfect for company and looks as though you spent hours in the kitchen. It takes only a few minute to put together and your family will think you've been taking cooking classes. CLICK ON THE PHOTO TO ENLARGE AND SEE DETAIL.

Zucchini squash is very low in calories. In fact, 1/2 of a medium (5 oz) zucchini has only 20 calories and NO FAT. When you're picking out zucchini at the store, look for ones with the darkest skin. These have more nutrients (magnesium, vitamin A, copper, phosphorus, riboflavin, and folates).

The nutrients are in the skin so wash them well but DO NOT PEEL them.

Ingredients....

• Zucchini - if they are large then one will feed two people. If you're buying the mini zucchinis you'll want more per person.
• 1/4 cup finely chopped onion
• 1/4 cup chopped fresh parsley
• 1/2 cup shredded and/or grated Parmesan cheese
• 1/4 cup additional grated Parmesan
• 1 beaten egg
• 1/2 cup whole grain bread crumbs
  
• Optional: 1 teaspoons margarine (butter or butter substitute)
• 1 teaspoon salt for boiling

Here's how you do it....

1. Cut the light green stem end off the zucchini
2. Simmer the zucchini in one inch of salted water in a covered pan for 7 minutes.
3. While the zucchini is simmering, blend the chopped onion, parsley, grated Parmesan, bread crumbs, and beaten egg in a bowl.
4. Using tongs, gently transfer the tender squash to your cutting board.
5. Cut in half lengthwise.
6. Using a spoon, carefully scoop out the flesh.
7. Chop the flesh and add it to the bowl with the other ingredients.
8. Loosely fill the empty zucchini shells. Do not pack tightly.
9. Dot with margarine.
10. Sprinkle with the additional 1/4 cup Parmesan cheese.
11. Bake on foil or parchment lined pan in a 350F oven for 30 minutes or until the cheese turns a light golden brown.

Serve and enjoy the compliments! You're going to love this.