Serves: 4
Total Calories: 57

2 zucchini medium (8 inch each)
1/4 cup onion chopped
1 tablespoon butter or margarine
3/4 cup cubed herb stuffing mix
1/4 cup Cheddar cheese shredded
1 teaspoon dill weed chopped fresh
1/4 teaspoon salt
dash black pepper
2 tablespoons water
Paprika

Slice zucchini in half lengthwise. Using the tip of a teaspoon, scoop out pulp, leaving a 1/4 -inch shell. Chop pulp and place in a microwavable 1-quart bowl or measuring cup. Add onion and butter. Cover with wax paper. Microwave at 100% power (700 watts) 2 to 2 1/2 minutes until onion is crisp-tender. Stir in stuffing mix, cheese, dill, salt, and pepper.

Place zucchini shells in a shallow 9 x 9 x 2-inch microwavable dish. Mound filling in shells, packing lightly. Add water to dish. Cover with wax paper. Microwave at 100% power 4 minutes or until shells are fork-tender, rotating dish one-fourth turn after 2 minutes. Let stand, covered, 5 minutes. Sprinkle tops with paprika.


Serve with ham, pasta with garlic butter, and sliced tomatoes.

Nutritional Facts:

Serves: 4
Total Calories: 57
Calories from Fat: 45

More Recipes from the Simple Dishes/Summer Days Cookbook:
Cheese-Stuffed Zucchini
Creamy Swedish Cucumbers
Italian Vegetable Medley
Lemon Parsley Carrots
Sautéed Peppers and Zucchini