Serves: 6
Total Calories: 156

3 zucchini, 6-8 inches long
1 cup mushrooms, chopped
2 tablespoons onions, finely chopped
2 tablespoons reduced-calorie margarine
2 tablespoons flour
1/2 teaspoon salt (optional)
1/2 teaspoon oregano
1 cup (4 oz.) nonfat mozzarella cheese or provolone cheese, shredded
2 tablespoons nonfat plain yogurt
Freshly ground pepper

1. Cut zucchini in half lengthwise. Cook in boiling water 4-5 minutes or until tender-crisp (I use an electric skillet). Remove pulp, leaving a 1/4 inch shell chop pulp.

2. Sauté mushrooms and onions in margarine. Stir in flour and seasonings. Turn off heat.

3. Stir in cheese, yogurt, pepper and chopped zucchini. Fill shells.

4. Boil 4 to 5 minutes or until cheese melts.

Note: Zucchini can be prepared to this step, covered, and refrigerated. Then broil 5-7 minutes.

EXCHANGES - With nonfat mozzarella:
1 Lean Meat

NUTRITION FACTS
Calories 62
Total Fat 2 grams
Saturated Fat trace
Cholesterol 3 milligrams
Sodium 334 milligrams (without added salt 142 milligrams)
Total Carbohydrate 4 grams
Dietary Fiber 2 grams
Protein 7 grams

EXCHANGES - With provolone:
1 High-Fat Meat

NUTRITION FACTS
Calories 103
Total Fat 7 grams
Saturated Fat 4 grams
Cholesterol 14 milligrams
Sodium 398 milligrams (without added salt 206 milligrams)
Total Carbohydrate 4 grams
Dietary Fiber 2 grams
Protein 6 grams

Nutritional Facts:

Serves: 6
Total Calories: 156
Calories from Fat: 84

More Recipes from the The Healthy HomeStyle Cookbook Cookbook:
Apple-Cheese Pancakes*
Baked Beans In The Pressure Cooker*
Bean Casserole*
Betty's Macaroni And Cheese*
Chili With Tofu*
Creamed Cauliflower
Crustless Zucchini Tofu Quiche*
Eggplant Ricotta Bake
Homemade Noodles
Meatless Lasagna*
Scalloped Corn*
Stuffed Zucchini