Serves: 8
Total Calories: 210
1. Heat 2 inches water (salted if desired) to boiling. Add zucchini. Heat to boiling reduce heat. Cover and simmer just until tender, 8 to 10 minutes drain. Cool slightly cut each zucchini lengthwise in half.
2. Spoon out pulp chop coarsely. Place zucchini, cut sides up, in ungreased baking dish, 13 x 9 x 2 inches.
3. Heat oven to 350°.
4. Cook and stir onion in margarine in 10-inch skillet until onion is tender. Stir in chopped pulp, chilies, pimientos and stuffing mix.
5. Divide stuffing mixture among zucchini halves. Sprinkle each with about 1 tablespoon cheese. Bake uncovered until hot, 30 to 35 minutes.
1 SERVING: Calories 145 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 5mg Sodium 330mg Carbohydrates 14g (Dietary Fiber 2g) Protein 6g.
This Stuffed Zucchini recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.
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