Zucchini Boats


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These zucchini are stuffed full of tasty veggies and melted cheese!

Makes 3 servings

 

 

  • 1 gigantic zucchini (or 3 medium ones)
  • 2 garlic cloves, minced
  • 1 onion, minced
  • 3 cups coarsely chopped mushrooms
  • 5 cups fresh spinach leaves
  • 1 cup cooked brown rice
  • 1 teaspoon dill
  • 1 tablespoon dry sherry
  • 2 teaspoons soy sauce
  • 1 teaspoon olive oil
  • 3/4 cup tomato juice or vegetable cocktail
  • 1/2 cup reduced-fat cheese, grated

Preheat the oven to 350. Slice zucchini in half and scoop out seeds to make room for stuffing. Saute onions and garlic in a nonstick pan, using 1 teaspoon of olive oil and a pinch of salt. When onions are soft, add the mushrooms, sherry, soy sauce, and dill. Saute a few minutes more, until the mushrooms are soft. Rinse the spinach well, shake off excess water, and microwave in a large covered casserole for 1-2 minutes, just long enough to steam tender and turn bright green. Drain the spinach and add it to the sauteed veggies. Stir the rice into the veggie mix and season with a little fresh pepper. Pour the tomato juice into your casserole dish (no need to oil it!) then lay the zucchini on top, cut sides up. Mound stuffing mix in the zucchini boats, sprinkle with cheese, cover and bake for 25 minutes. Uncover and bake until zucchini is tender and cheese topping is nicely browned.

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Nutrition Information

Zucchini Boats

Servings per Recipe: 3

Amount per Serving

Calories:  300

Calories from Fat:  

Total Fat:  4g

Saturated Fat:  1g

Cholesterol:  5mg

Sodium:  417mg

Carbohydrates:  65g

Dietary Fiber:  5g

Protein:  15g

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