Serves: 8
Total Calories: 30

4 zucchini small (about 1 pound total), 6 inches long
2 strips bacon chopped
1/4 cup onion chopped
1/4 cup celery finely chopped
1/4 cup green bell pepper chopped
1 garlic large, minced
1/2 teaspoon thyme dried, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
dash black pepper
1 (8-ounce) can tomato peeled, cut up and juice reserved
1/4 cup water
2 tablespoons white rice uncooked quick-cooking
parsley Chopped

Cut zucchini in half lengthwise. Using a teaspoon, scoop out pulp, leaving a 1/4 -inch shell. Chop the pulp set aside.

In a large skillet over medium heat, saute bacon and onion until onion begins to brown. Add zucchini pulp, celery, green pepper, garlic, thyme, oregano, salt and pepper. Saute for 3 minutes.

Stir in tomatoes with juice, 1/4 cup water and rice. Reduce heat to low, cover and simmer for 15 minutes or until rice is tender and liquid is absorbed.

Fill each zucchini half with about 1/3 cup of the rice mixture. Place filled zucchini in skillet add water to skillet to a depth of 1/8 inch. Over medium heat, bring just to a boil reduce heat to low, cover and simmer for 10 minutes or until zucchini is tender. Garnish with parsley.

Nutritional Facts:

Serves: 8
Total Calories: 30
Calories from Fat: 8

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