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feta-and-veggie stuffed zucchini by nommie

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  • feta-and-veggie stuffed zucchini by nommie

    feta-and-veggie stuffed zucchini

    POINTSŪ value | 2
    Servings | 4
    Preparation Time | 15 min
    Cooking Time | 20 min
    Level of Difficulty | Easy

    light meals | Serve this Mediterranean-inspired vegetarian entree hot or at room temperature. It's delicious on its own or as a side dish with chicken or fish.


    4 medium zucchini
    4 large tomato(es), cored and finely chopped
    2 medium shallot(s), or 1 small onion, finely chopped
    2 cup mushroom(s), finely chopped
    2 Tbsp basil, fresh, minced
    1/2 tsp table salt
    1/4 tsp black pepper
    1 1/3 oz reduced-fat feta cheese, about 1/4 cup, crumbled
    8 Tbsp fat-free ranch salad dressing


    Slice zucchini in half lengthwise. In a large pot of boiling water, cook until tender, about 8 to 10 minutes. Drain well. Scoop out and discard pulp in center.

    Coat a large nonstick skillet with cooking spray. Add tomatoes, shallots or onion, and mushrooms. Cook over medium-high heat until pulpy, about 5 minutes. Stir in basil, salt and pepper.

    Generously spoon filling into 8 zucchini halves. Arrange 2 per plate.

    In a bowl, stir together feta cheese and salad dressing. Drizzle over stuffed zucchini. Yields 2 stuffed and dressed halves per serving.