STUFFED ZUCCHINI












Preheat oven to 350 degrees.

Wash zucchini and prick with a fork in several places.  Place on a microwave safe plate, cover and steam 3-4 minutes on high, or until tender.  Remove ends of each zucchini, and slice in half lengthwise.  With a spoon scoop out the inside pulp, chop. 

Melt butter in a non-stick sauté pan; add the onion and zucchini pulp.  Cook until soft. Remove from heat.  Add the basil and bread cubes and mix well.  Stir in the egg and cheese, mix well.  Add salt and pepper to taste. 

Arrange the zucchini halves on an oven-safe plate.  Stuff each zucchini half with 1/4 of the mixture.  Bake for 15-20 minutes until browned.

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Serving Size: 4   
Per Serving: 124 Calories; 6g Fat (39.8% calories from fat); 8g Protein; 12g Carbohydrate; 3g Dietary Fiber; 57mg Cholesterol; 207mg Sodium.  Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 1 Fat

AMOUNT	MEASURE	INGREDIENT	PREPARATION METHOD
2	Medium	Zucchini
1/4	Cup	Onion	Chopped
1	Tablespoon	Butter
2	Slices	Whole Wheat Bread	Toasted, Cubed
1		Egg	Beaten
2	Tablespoons	Basil
1/2	Cup	Cheddar Cheese, Low Fat	Grated
		Salt & Pepper	To taste